Serves: 4 Serving Size: 1 cup
1 cup garbanzo beans
12 ounces extra firm tofu, cubed
3 ounces purple potato, chopped
2 cups leeks, chopped
2/3 cup red onion, chopped
2 cloves garlic, diced
2 teaspoon olive oil
3 tablespoons aji amarillo paste ( or other chili paste)
Cilantro, cayenne powder, salt, and pepper to taste.
1) Chop and boil the potatoes until tender, about 10 minutes. Set aside.
2) While the potatoes are boiling heat the oil in a pan and start cooking the onion and tofu until the tofu develops a sear. Then add the beans, potatoes, aji amarillo paste, leeks, cilantro, garlic, and the desired amount of seasonings until the leeks become soft.
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