Before you cook the beans and panfry the tofu this wonderful Libian sauce has to be prepared.

Roast 1 tbsp caraway seeds in a dry pan and use a mortar and pestle to pulverise. Then cut 6 cloves of garlic very finely. Mix caraway and garlic with 2 tsp ground cumin, 1/2 tsp ground cinnamon and fry in 2 tbsp sunflower oil for a minute. Then add 3 tbsp tomato paste, 2 tsp sugar, 3/4 tsp salt and the juice of a lime. Stir. Add 250 cl hot water and keep stirring for 2 mins to bind the sauce. I used some cornstarch to make it even thicker.

At the end mix beans and tofu  with the sauce and 15 grs of coriander. Serve with lime (which I did not have)

(Recipe by Ottolenghi)