Chickpea Curry Soup

Preparation time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Yield: 6 Servings

Ingredients:

Tofu:

• 1 pkg. firm tofu
• 1 1/2 Tbsp. olive oil
• 2 Tbsp. corn starch
• Salt and pepper, to taste

Soup:

• 2 Tbsp. olive oil
• 1/2 medium yellow onion, diced
• 2 tsp. garlic, minced
• 1 tsp. ground ginger
• 1 tsp. curry powder (or graham marsala)
• 1 tsp. ground cumin
• 1/2 tsp. tsp. ground coriander
• 1/2 tsp. ground turmeric
• 1/2 tsp. red chili flakes
• 2 cups vegetable broth
• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 medium potato, peeled and chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (15 oz.) can crushed tomatoes
• 1 can full-fat coconut milk
• 3 cups baby spinach

Directions:

1. Prepare the Tofu.  Preheat the oven to 425ºF. Line a rimmed sheet pan with parchment paper.
2. Slice the block of tofu lengthwise into four slabs; wrap them in a thin dish towel, then weigh them down with your heaviest cookbook(s). Press for 10 to 15 minutes (no more than 15 min). Alternatively, use a tofu press if you have one (but don’t slice the tofu into slabs first).
3. Bake the tofu. Slice tofu into ½” to ¾” (~1.5 cm) cubes. In a large bowl, combine tofu with oil, salt and pepper to taste, tossing to coat with a silicone spatula. Add the corn starch and gently toss to coat. Spread tofu out on the lined pan so they don’t touch. Bake in the oven for 20 minutes.
4. In the pressure cooker, add all the soup ingredients except for the coconut milk and the baby spinach (add the baby spinach in at this point if using frozen).  Seal and cook on the soup setting for 30 minutes.  When the soup is done cooking, release the pressure and stir in the coconut milk and spinach until well incorporated and spinach wilts.  
5. When the tofu is done, stir it into the soup.  Serve with warm naan.

Recipe adapted from @sunglowkitchen