In a large skillet over high heat, brown the garlic in the oil. Add the onion and bell pepper. Cook for 5 minutes over medium heat. Add the tomatoes, chickpeas, green beans, olives, coriander and red pepper flakes. Bring to a boil. Cover and simmer over low heat for 20 to 30 minutes or until the vegetables are tender, stirring occasionally. Season with salt and pepper. Let rest for 10 minutes before serving.
Serve the vegetables on plates. Top with the tofu, and garnish with the dill. Serve with a spoonful of sour cream and lemon wedges, if desired. sour cream and dill. Serve with lemon wedges, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.