CookEat Recipe
Chickpea and Rice Soup with Tofu
Rice, chickpeas and tofu simmer with ginger, turmeric and onion in a lightly bay-scented broth.
Method
Steps
Step 1
Use 250 g cooked, drained chickpeas. Use dry white rice, weigh it before cooking and rinse it. Chop onion and peeled ginger; drain firm tofu and cut into 2 cm cubes. Enclose 0.25 g dried culinary bay leaf in a tea infuser or muslin bag.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion for 5 minutes, add ginger and turmeric for 30 seconds, then add rice, 1200 ml water and the enclosed bay leaf. Bring to a boil, partially cover and simmer for 12 minutes.
Step 3
Add chickpeas and tofu and simmer for 6–10 minutes until the rice is tender and tofu is hot. Remove and discard the bay leaf bag and serve.
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Cooked 3 times