Vegetarian Kale & Chickpea Braise

Serves 4
Time 35 minutes

Ingredients

½ brown onion, thinly sliced
4 cloves garlic, diced
1 inch knob ginger, diced
2 lemongrass hearts, finely diced
3 Kaffir lime leaves, thinly sliced
2 tbsp extra virgin olive oil
1 red chilli, chopped
1 green chilli, chopped
1 heaped tbsp Malaysian sambal stir fry paste
½ tsp ground coriander seeds

½ can chickpeas, with liquid
¼ cup chopped tomatoes
1 bunch kale, roughly chopped
¼ cup water 

1 block tofu
1 knob ginger
2 tbsp soy sauce
¼ tsp sesame oil
1 bunch coriander

Method

Place onion, garlic, ginger, lemongrass, kaffir lime leaves, chillies, sambal paste and ground coriander into multi cooker with some olive oil. Place the lid on and select the stir fry function and allow the ingredients to sweat down for 7 minutes.
Add chickpeas, tomatoes, kale and water to the bowl. Place the steamer basket into the multi cooker. Put tofu, topped with ginger, soy, sesame oil and coriander in a ceramic bowl and place in the steamer basket.
Place the lid on and set to the simmer function at 100°C and simmer for 15-20 minutes or until the tofu is warmed through.

If you don’t have a multi cooker, place onion, garlic, ginger, lemongrass, kaffir lime leaves, chillies, sambal paste and ground coriander into a large frypan with some olive oil. Stir over a medium heat until the ingredients sweat down. Add chickpeas, tomatoes, kale and water to the pan. Cook for 10-15 minutes.
Place a steamer basket over a pot of boiling water. Put tofu, topped with ginger, soy, sesame oil and coriander in a ceramic bowl and place in the steamer basket, steam until the tofu has warmed through.

Spoon chickpea braise into bowl and serve with the warmed tofu.