Tofu chickpea curry

After finding some tofu at Costco for the bargain price of 3 300g blocks for $3.19, tofu's back on the menu. This is one of our staple go-to dishes - fast and yummy. Unfortunately the kids won't eat it, yet. The recipe is adapted from The Moosewood Restaurant Cooks at Home, which I've used for almost fifteen years. The original recipe calls for tomatoes instead of apples and doesn't include ginger. I add the apples because Beth doesn't like the partly cooked tomatoes.

1 Tbs vegetable oil
1 onion chopped
2 cloves of garlic minced
1 Tbs of chopped fresh ginger
2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/4 tsp cayenne
1/4 tsp black pepper
1 block of extra firm tofu - cubed
1 can (19 oz) of chickpeas - drained and rinsed, reserving 1/2 cup of the liquid
2 apples - cared and chopped

Over medium heat saute the onion, garlic and ginger in the oil until translucent and fragrant. Add the spices for 30 seconds, then add the cubed tofu for another 30 seconds - stirring constantly. Add the chickpeas and the reserved liquid. Bring to a boil. Turn down to simmer and add the apples - cooking until heated through. Serve over rice. I like to top it with plain yoghurt and some of my peach chutney.