Creates 4 servings
Ingredients
- 1/3 cup of olive oil
- Rosemary
- Pinch of red pepper flakes
- 4–6 garlic cloves
- 1 (400ml) can of full-fat coconut milk
- 1 (15-ounce) can of chickpeas
- 1 (15.5-ounce) can of cannellini beans
- 1 Zucchini
- 1/2 350g package of extra firm tofu
- 6–8 fresh sage leaves
- Nutmeg
- Fine pink Himalayan sea salt
Instructions
- Mince garlic.
- Chop rosemary leaves, tofu, and zucchini.
- In a large flat-walled pan, heat a 1/3 cup of olive oil with the rosemary and red pepper flakes over medium heat. Season the oil with salt.
- Add the garlic and 2 tablespoons of olive oil. Cook, stirring occasionally, until the garlic is beginning to turn light brown.
- Pour in the coconut milk, zucchini, tofu, chickpeas, and cannellini beans. Add the sage and nutmeg. Season with salt and pepper.
- Simmer, stirring occasionally, until the liquid has reduced slightly, about 25 minutes. Taste and add more salt and pepper as needed.
- Spoon the beans into bowls and drizzle the rosemary oil on top. Sprinkle with the Parmesan, stir in the lemon juice, and then serve with crusty bread alongside.
Historical Record
This recipe is a modified version of the one originally featured in Tieghan Gerard’s Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 145). The original recipe calls for fresh rosemary which you fry in the oil, remove, chop, and reintroduce to the pot alongside a whole garlic process where you cook the cloves whole, remove them, mash them up, and reintroduce them near the end of the process.
The recipe is delicious, but we’ve found this is a lot of rigamarole and of questionable value? This simplified version includes none of that nonsense and, in my humble opinion, tastes as good or better. It was Liza’s idea to add the zucchini and tofu.
You can also add more sage leaves. It’s generally better if you do!
Enjoy!
-Henry