Lecho with Chickpeas and Tofu Egg

TOFU+24g protein

Recipe by Nikoleta · @surovadcerka

Ingredients

lecho

• 500 g tomatoes
• 2 tbsp oil
• 150 g white onion
• 15 g garlic
• 2 tbsp tomato paste
• 1 tsp sweet paprika powder
• 1 tsp salt
• 1 pinch black pepper
• 700 g pale pepper
• 100 ml water
• 1 bay leaf
• 250 g cooked chickpeas

tofu egg

• 250 g firm tofu
• 1 tbsp oil
• 1/2 tsp turmeric
• 1/4 tsp black salt (kala namak)
• 1 pinch black pepper
• 1 tbsp nutritional yeast

lecho

• 280 g long-grain rice

Contains: soy

How to make it

1. Start by preparing the tomatoes. Bring enough water to a boil in a pot so that the tomatoes can be fully submerged. Cut out the stem end of each tomato and lightly score a cross into the opposite end with a knife. Once the water is boiling, drop the tomatoes in for one minute. The skin will gradually start to peel away. Transfer the tomatoes from the water into a bowl of cold water — this stops the cooking process. Now peel the tomatoes; the skin should come off easily. Peel the peppers the same way — white peppers or red bull's horn (kápia) peppers work wonderfully for lečo. You can blanch the peppers in boiling water and pull the skin off just like the tomatoes, or simply scrape it off dry with a vegetable peeler.

Nutrition