Fall

Vegan Chickpeas with Squash and Tofu

March 31, 2014
Author Notes

This is a vegan, light, delicate recipe. Easy and quick to make but delicious and colorful. —davidacarta

  • Serves 4
Ingredients
  • 500 grams of chickpeas
  • 400 grams firm tofu
  • 1/2 squash
  • extravergin olive oli
  • pepper
  • salt
  • sage
  • rosmary
  • 1 small, red onion
In This Recipe
Directions
  1. Roast the squash in the oven.
  2. Boil the chickpeas.
  3. Cut the squash in small pieces when cool down.
  4. Cut the onion and sautee it in extravergin olive oli.
  5. Sautee the squash.
  6. Add and sautee the chickpeas.
  7. Add and sautee the tofu.
  8. Add spices, salt and pepper

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