Cumin-Scented Tofu & Pan Roasted Chickpeas

Cumin-Scented Tofu & Pan Roasted Chickpeas

  • Vegetarian
Cook up Knorr's delicious Cumin-Scented Chicken & Pan Roasted Chickpeas made with a few simple ingredients. A recipe that's easy to make but healthy to eat!

  • 20 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 4 People

    Serves

  • 1 package (400 g) firm tofu, cut into 1-in./2.5 cm pieces
  • 1 tsp. (5 mL) ground cumin
  • 1 Tbsp. (15 mL) olive oil
  • 1 can (470 g.) low sodium chickpeas, rinsed and drained
  • 1 orange or yellow bell pepper, diced (about 1 1/2 cups/375 mL)
  • 1/2 cup (125 mL) chopped onion
  • 2 cups (500 mL) water
  • 1 pouch Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish
  • 2 Tbsp. (30 mL) crumbled feta cheese

  1. Season tofu with cumin and if desired, salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook tofu, stirring occasionally, until lightly browned, about 5 minutes. Remove and set aside.

  2. STIR chickpeas, pepper and onion into same skillet and cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Remove and set aside.

  3. ADD water and Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender. Stir in tofu, chickpea mixture and feta. Garnish, if desired, with chopped parsley and lemon wedges; now it's delicious. Dig in!

  1. Amount per Serving
Nutritional values Amount per Serving

Knorr product used

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