Vegetarian dish rich in proteins

Chickpeas with tofu


Chickpeas with tofu

Benefits of a vegetarian dish rich in protein

This is recipe of an energetic dish rich in vegetable protein, which also gives us carbohydrates and fiber.

Fiber helps maintain good intestinal flora, which is the center of the body’s immunity. Also, a diet rich in fiber helps prevent cholesterol, arteriosclerosis, colon cancer and gives us satiety so as not craving for food.

Especially chickpeas have a protective role of the heart due to its content of lecithin, which helps reduce bad cholesterol.

Adding turmeric brings our dishes, in addition to color, the benefits of curcuminoids to improve digestion, prevent stomach pain and protect the liver.

Whom is this this suitable for?

This dish is very suitable for athletes who need to take protein foods. (For complete protein intake of vegetables, it should be accompanied by egg, bread or cheese).

Who should not eat this dish?

People whom legume may cause flatulence should avoid this dish or replace the chickpeas for cereals, such as rice or millet. Another way to avoid the gases of legumes is to flavor the dish with cumin or fennel, and taking a yogurt for dessert (probiotics help reduce gas).


How to prepare a vegetarian dish rich in protein?


– 70 g. cooked chickpeas

– 50 g. Tofu

– 100 g. borage, nettle or spinach,

– 1 leek

– 1 tablespoon turmeric powder

Olive oil

– 1 bay leaf



– Wash and remove the first leaves of the leek. Cut them fine.

– Saute leeks over medium heat with a pinch of salt and a bay leaf for 5 minutes.

– Add the diced tofu and cook, covered, 5 minutes.

– Add 1 tablespoon turmeric powder and stir well to mix the powder well. Wash the nettles, borage, or the leafy vegetables t with pelenty of water.

– Cut into pieces with the help of scissors.

– Add the chickpeas and vegetables (nettle, borage, etc.) to sauce.

– Cover and cook for 10 minutes over medium heat.

How to serve it

– Serve as a main dish.

punto rojoMore information about turmeric recipes and properties.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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