TOFU, EGGPLANT & CHICKPEA STEW
Gary Null's Power Foods: The 15 Best Foods for Your Health
by Gary Null Ph.D.
Makes 2 Servings
Ingredients
• 1 tablespoon olive oil
• 1 pound firm tofu, sliced
• 1 medium onion, chopped (about 1/2 cup)
• 1 1/2 eggplants, cut crosswise into 1/2-inch slices
• 2 medium potatoes, peeled and sliced in 1/4-inch rounds
• dash cayenne pepper
• 1/4 teaspoon saffron stamens or 1/4 teaspoon turmeric
• 1/2 teaspoon sea salt
• 1/3 cup dried chickpeas, soaked in water overnight and drained
• 1 1/2 cups water
• 2 medium cloves garlic
• 3/4 teaspoon cardamom, ground
• 1 tablespoon agave or other sweetener
• 1 tablespoon soy sauce
• 1 tablespoon sweet miso
Directions
1. In a large skillet, heat the oil over low heat and stir-fry tofu and onion for 5 minutes, until the onion becomes translucent.
2. Add the eggplants, potatoes, pepper, saffron, and salt, and continue to cook for an additional 5 minutes.
3. Add the chickpeas and water and bring to a boil. Lower heat, cover, and cook over low heat for 1 1/2 hours.
4. Crush the garlic and cardamom together in a mortar and stir into the stew.
5. Add the agave and soy sauce.
6. Simmer for 5 minutes and remove from heat.
7. Add miso and stir until well dissolved.*
8. Serve immediately.
*Chef's Note: Never simmer miso; always add miso to a recipe after the cooking process is done. There are several types of miso available; experiment and use the one you like the best.
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