This masabacha — a sort of hummus variant whose name is based on the original Hebrew and Arabic words for “swimming” (because the chickpeas are left whole, swimming in the sauce) — is a “quick, healthy, vegan dish with a wonderful fusion of flavors from my favorite cuisines: Middle Eastern, Indian, and, of course, the rich Israeli-Moroccan-Jewish culinary legacy I learned — with love — from my mother and grandmothers.”
1 can (13–15 ounces) organic chickpeas
1 block (14–16 ounces) tofu
1 small Spanish onion, finely diced
2 cloves garlic
1/2 tsp. whole cumin seeds
1 tsp. ground coriander
1 Tbsp. ground curry powder, good quality
1 can (13–15 ounces) coconut milk
1/2 bunch fresh cilantro, chopped
2 cups chopped spinach (optional)
Salt, to taste
1 Tbsp. freshly squeezed lemon juice (for finish)
Rinse chickpeas well with cold water; drain and set aside.
Pat tofu dry with paper towel; cut into one-inch pieces.
Heat olive oil in a large saucepan.
Add tofu cubes to pan and brown for a few minutes on all sides. Add onion, garlic cloves, and cumin seeds to pan; sauté until slightly caramelized, about five minutes.
Lower flame to low-medium, add coriander and curry powder to oil; let flavors blossom for 30 seconds before adding chickpeas and coconut milk. Bring mixture to a soft boil; lower flame and simmer for 15 minutes.
Add cilantro and spinach, season with salt, and cook for a few more minutes, until spinach is wilted. Finish with lemon juice.
Serve with quinoa or basmati rice.