Seitan Chickpea Stew Recipe

Seitan Chickpea Stew Recipe

Ingredients

Makes 6 servings

• 2 tablespoons olive oil
• 1 pound seitan cut into 1-inch cubes
• salt and freshly ground black pepper
• 1 large yellow onion, chopped
• 2 medium carrots, cut into 1/2-inch slices
• 1 celery rib, cut into 1/4-inch slices
• 1 pound small new potatoes, unpeeled and quartered
• 3 cups chopped savoy cabbage
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 2 cups vegetable broth or water

Method

1. In a large saucepan, heat 1 tablespoon of the oil over medium-high heat
2. Add the seitan and cook until browned on all sides, about 5 minutes
3. Season with salt and pepper to taste, remove from the saucepan and set aside
4. In the same saucepan, heat the remaining 1 tablespoon oil over medium heat
5. Add the onion, carrots and celery
6. Cover and cook until softened, about 5 minutes
7. Add the potatoes and cabbage
8. Stir in the tomatoes, chickpeas, wine, thyme, marjoram and broth
9. Season with salt and pepper to taste and bring to a boil
10. Reduce the heat to low and simmer, uncovered, for 45 minutes
11. Add the reserved seitan and simmer the stew to blend flavors, about 15 more minutes longer
12. Serve immediately

Full List of Vegan Recipes
Full List of Stew Recipes

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