• 1 Tin Chickpeas (400g)
  • 2 Banana Shallots – sliced into rings
  • 2 Cloves Garlic – crushed
  • 1 tsp. Crushed Ginger
  • 1 Red Chilli
  • 1 Tin Chopped Tomatoes (400g)
  • 150g Diced Tofu
  • 1 Bag Baby Spinach
  • 2 tsp. Coconut Oil
  • 1 tsp. Ground Cumin
  • 2 tbsp. Masala – strength of your choice
  • 2 tsp. Tomato Puree
  • ½ tsp. Brown Sugar
  • Pinch Salt & Black Pepper
  • 150ml Gourmet Classic Fermented Umami Liquor
  • Fresh Coriander and Fresh Lime – to garnish
  • Serve with Grilled Roti


  • Heat coconut oil in pan add onion, spices and cook gently to realise flavours for 5 minutes.
  • Add garlic, ginger chopped chilli and tomato puree cook on low heat 2-3 minutes.
  • Add chick peas, canned tomatoes and cook on a low heat for 20 minutes.
  • Add smoked tofu Gourmet Classic Fermented Umami Liquor and seasoning simmer for further 5 minutes.
  • Fold in spinach just before serving check seasoning and serve with a grilled Roti or Basmati rice garnish with fresh coriander and squeeze fresh lime.

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