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Print this Recipe    V Tofu Chickpea

Green Tofu-Chickpea Chili

1 pound green anaheim or poblano chiles
1 green jalapeno chile
1 small bell pepper
1 medium-sized bunch of cilantro
6 cloves garlic, peeled
3-4 tablespoons lemon juice (a big slosh of it, anyway)
salt to taste

1 tablespoon vegetable oil
1/2 teaspoon oregano
1 medium onion, chopped
2 carrots, diced
1/2 pound mushrooms, sliced
2 cakes (about 1 pound) soft tofu, frozen and thawed
2-3 cups cooked (or 1 can) chickpeas

Remove the stems from the chiles and bell pepper and chop them into
large pieces. Put the garlic, cilantro, chiles, bell pepper, lemon
juice, and salt into a blender or food processor and blend into a
thick puree, adding water if necessary. Set aside. (if you have
tomatillos, you can put in a few of them too, reducing the amount
of lemon juice slightly)

Heat the oil and oregano in the a large saucepan over medium heat.
Add the onion and carrots and sautee for a few minutes, until the
onions are tender. Add the mushrooms and sautee for another minute
or so.

Squeeze as much water as possible out of the thawed tofu and tear
it into small chunks. Add these to the saucepan. Add the chickpeas
(with their water) and the green puree. If you think the chili is
too thick, add some more water. (you can add more salt here too
if you like). Let it simmer for 15 minutes before serving, or
until the carrots are tender enough.

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