Stewed Vegetables with Tomato and Silken Tofu

Ingredients

• • 2 garlic cloves, chopped
  • ¼ cup (60 ml) olive oil
  • 1 onion, thinly sliced
  • 1 yellow bell pepper, seeded, and cut into short strips
  • 1 can (28 oz/796 ml) plum tomatoes, coarsely crushed by hand
  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  • ½ lb (225 g) green beans, trimmed and halved
  • 3 tbsp Kalamata olives, pitted and halved
  • 2 tsp ground coriander
  • ½ tsp red pepper flakes
  • 2 blocks silken tofu (340 g each), each cut into 4 cubes
  • 2 tbsp dill, finely chopped
  • ½ cup (125 ml) sour cream
  • Lemon wedges (optional)