Support Dietetically Speaking

Chickpea & Tofu Masala

Published on


  • 400g tin of chickpeas (drained)
  • 250ml natural yoghurt (or plant-based alternative like soya or coconut yoghurt)
  • 400g tin of chopped tomatoes
  • 280g of pressed tofu (or about 300g of ordinary tofu and press this yourself)
  • 2 tbsp of masala paste
  • 2 cloves of garlic
  • 1 medium onion
  • Mixed vegetables – I used carrot, pepper, spinach, courgette and sweetcorn
  • Olive or rapeseed oil


  • Heat a pan over a medium heat and add a tablespoon of olive or rapeseed oil
  • Add finely chopped or crushed garlic, and diced onions into the pan and sauté for 1-2 minutes.
  • Chop the tofu, then add this to the pan with the curry paste and fry for 3-4 minutes.
  • Add your remaining vegetables and sauté until they starts to soften (if using spinach always add this in at the very end as it cooks so quickly).
  • Add the tin of chickpeas and tinned tomatoes, then increase the heat and simmer the sauce until all of the vegetables are cooked.
  • Stir-in the natural yoghurt and cook for another minute or so.
  • Serve with rice and/or naan and enjoy!


Maeve has been consulting on The Food Medic Educational Hub for 12 months now and has been a huge asset to the team. Her ability to translate some very nuanced topics in nutrition into easy-to-follow, informative articles and infographics is really admirable.

Dr Hazel Wallace

Founder of The Food Medic

Maeve is incredibly talented at sharing scientific information in an easy to understand way. The content she shares with us is always really interesting, clear, and of very high quality. She’s one of our favourite writers to work with!

Aisling Moran

Senior UX Writer at Thriva Health

Maeve has written extensively for NHD magazine over the last few years, producing a wealth of dietetic and nutritional articles. Always evidence based and factual, Maeve creates material that is relevant and very readable. She provides high quality work with a professional and friendly approach. Maeve is a beacon of high quality knowledge and work within the nutrition writing community; and someone NHD magazine is proud to work with.

Emma Coates

Editor of Nutrition Health Digest

Support Dietetically Speaking

More from Dietetically Speaking

COVID-19 Diet Claims Debunked

This article was written by Dietetically Speaking's intern Zachary Wenger. COVID-19 is a respiratory illness that can spread from person to …

Tomato Noodle Soup Recipe

This recipe is inspired by a delicious tomato broth ramen dish I had when I was living in Fukuoka in …

Is Organic Food The Healthier Option?

This article was first published in the December 2019/January 2020 edition of NHD Magazine. ‘Organic’ is a common buzzword …

Liquid Diets

This article was first published in the December 2019/January 2020 edition of NHD magazine. Liquid diets and meal replacements come …

Tofu, Sweet Potato & Veg Satay

This delicious vegan satay serves: 4-5 people. Ingredients: 1 large onion1-2 cloves of garlic1 tbsp rapeseed oil 2 medium sweet potatoes1 block …

Why Weight Stigma Deserves Your Attention

This guest post was written by Amy Powderham, who is in her fourth year of studying Nutrition & Dietetics at …

The Ultimate Cholesterol Lowering Plan (UCLP) ©

This article was written by developed for Nutrilicious as marketing communication. It was written by Dietetically Speaking's fantastic intern, Dietetic …

Food & Mood – Part 3: Drinks

Many thanks to Katie O Callaghan for writing this guest post. Katie is a final year dietetics student based in …

Food & Mood – Part 2: Physiology

This guest post was written by Katie O Callaghan - a final year dietetics student based in London with a …

Food & Mood – Part 1: Diet Patterns & Important Nutrients

This fascinating guest post was written by Katie O'Callaghan. She is a final year dietetics student based in London. Katie …