Bean and Tofu Stew
10 oz (250 g) cooked garbanzos
10 oz (250 g) cooked white beans
6 raw chestnuts, peeled
4 oz (100 g) firm tofu, pressed and cubed
2 cloves garlic
4 tablespoons olive oil
1 heaping tablespoon flour
1 teaspoon (or to taste) sweet paprika
6 cups veggie broth, stronger is better
This is a traditional dish, with the tofu subbing for hard-boiled eggs. You can boil your own beans in the pressure cooker, or use canned. Put cooked and drained beans, and broth in soup pot.
In a mortar and pestle (or indeed, a blender or similar), combine chestnuts, garlic and paprika and grind to a rough paste.
Heat oil in a skillet, and add paste. When it becomes fragrant, sprinkle in the flour and blend well. When it begins to colour, add this mixture and the tofu chunks to the soup pot. Simmer for about 30 min. Correct seasoning to your taste; this dish takes kindly to a bit of red pepper flakes at the table.