This recipe is another Instagram find. This one comes from RebelRecipes in her post here. It is SOOOO wonderful you have to give this one a try. It seriously can be a weekday wonder. I would say it is perfect for 2 people maybe 3 if you have other sides with it. You might want to double this one as it is going to be a hit!

This serves 2 as a main but 4 as a side.

Ingredients:

For the chickpeas;
1 leek roughly chopped
2 tbsp olive oil
4 garlic cloves sliced
1 tbsp smoked paprika
1 tsp cumin seeds
1 tsp oregano
1 tsp balsamic syrup/vinegar
2 tbsp red pesto
1 can chickpeas with the liquid
1 tsp sea salt

For the tofu;
3 tbsp balsamic syrup/vinegar
1 tbsp soy sauce
1 tbsp pure maple syrup
1 tsp smoked paprika
1/2 tsp garlic granules
1/2 tsp. Dijon mustard
Pinch sea salt & black pepper
200g smoked tofu

To top
A drizzle of coconut cream or yogurt
Toasted seseme seeds

Directions:

Step 1:

Add the oil and leek to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.

Step 2:

Add the chickpeas with their liquid, balsamic and red pesto, and all the spices to the pan and cook on a low heat for 5 minutes.
Season with salt and pepper.

MAKE THE TOFU

Step 1:

Add the dressing ingredients to a tub and mix to combine
Cut the tofu into large cubes.
Coat each piece of tofu in the dressing

Step 2:

Add a little oil to a pre heated griddle or frying pan and add the tofu.
Allow to cook on each side for a few minutes until crispy and a little charred.

To Serve:
Serve the crispy tofu on the chickpeas and pour over a little coconut milk.
Top with toasted sesame seeds.