ANNA JONES' KOFTES WITH SPICED TOMATO

Serves 4. 

INGREDIENTS:

• olive oil

• 1 onion, peeled and finely chopped

• 6 cloves of garlic, peeled and finely sliced

• 2 small thumb-sized pieces of ginger (10g), peeled and finely grated

• 3 tablespoons rose harissa paste

• ½ a bunch of coriander (15g), roughly chopped

• ½ a bunch of parsley (15g), roughly chopped

• 450g firm tofu, crumbled

• 6 tablespoons gram flour

• 2 x 400g tins finely chopped tomatoes, or passata

• 150g (about 3/4 cups) quinoa

• 25g coconut oil

• 1 teaspoon cumin seeds

• zest and juice of 1 unwaxed lime

METHOD:

Make the koftes mixture:

1. Put 2 tablespoons olive oil in a large frying pan on a medium-high heat and add 1 peeled and finely chopped onion. Cook until soft, sweet and golden at the edges.

2. Add 3 peeled and finely sliced cloves of garlic, a small thumb of finely grated ginger and cook for another couple of minutes before adding 3 tablespoons of harissa. Transfer to a bowl to cool.

3. Once the mixture is cool, add most of the roughly chopped parsley and coriander, reserving a little for the end, 450g crumbled firm tofu and 6 tablespoons gram flour, a good pinch of sea salt and a grinding of black pepper. Blitz half the mixture with 1–2 tablespoons cold water until you have a rough paste, then mix both together.

Roll out the koftes:

1. Divide the mixture in half, then each half into 6 pieces (so you have 12 in total) and, with slightly wet hands, roll each one into a firm oval shape.

Cook the koftes:

1. Put 4 tablespoons olive oil into the same pan on a medium-high heat.

2. Once hot, fry the koftes in batches for 2–3 minutes on each side, until golden brown all over, then transfer to a baking tray and put into a low oven to keep warm. Wipe the pan clean.

Make the tomato sauce:

1. Put the same pan on a medium-high heat. Add 1 tablespoon olive oil and, once hot, add another small thumb of grated ginger and 3 cloves of finely sliced garlic, and fry, stirring for 2 minutes. Add 2 tablespoons rose harissa and stir, then add 2 tins of finely chopped tomatoes or passata and ½ a teaspoon of sea salt.

2. Simmer for about 10 minutes until you have a rich tomatoey sauce.

Cook the quinoa:

1. Put 150g (3/4 cup) quinoa in a sieve and run it under cold water for 30 seconds, until the water is clear. Fill and boil the kettle. Melt a generous knob of coconut oil (about 25g) in a large, tight-fitting pan on a medium-high heat with the lid off.

2. Add 1 teaspoon cumin seeds and, after a minute, add the quinoa. Stir well to coat the quinoa in the oil and seeds and cook for 2 minutes, until it looks shiny.

3. Add 2 cups boiling water and the zest of 1 unwaxed lime. Once your stock is boiled, pour over the quinoa so it's covered by about an inch. Place the quinoa and stock back on the heat. Turn down the heat so the quinoa is simmering, but not boiling. Cover, and keep simmering until the water is absorbed. This normally takes 20-30 mins. Squeeze some lime and a little more oil into the quinoa. Option to stir in some chickpeas as well!

Add the koftes to the sauce and finish:

1. Gently put the koftes into the sauce and cook for another 2 minutes. Spoon the sauce over to coat and cook for another 2 minutes. Serve the warmed mixture over the quinoa with the last of the coriander and parsley.

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