Did you know that chickpea is one of the best protein sources. This tasty chickpea and fresh vegetables stew with addition of smoked seitan gives it taste of wilderness


  • 1/2 kg chickpeas soaked overnight in salty water

  • 2 chopped leeks

  • 3 garlic cloves chopped

  • 3 carrots diced

  • 3 potatoes diced

  • 1/2 kg bell pepper chopped

  • 150 g smoked tofu or seitan chopped

  • 2 dl tomato sauce

  • 1/3 teaspoon ground cumin

  • 1,5 teaspoon sweet paprika

  • 1 teaspoon ground black pepper

  • 2 teaspoons salt

  • 3 tablespoons chopped fresh parsley


Chickpeas shortly cook in little watter, drain and set aside.

In large saucepan heat 3 tablespoons sunflower oil and cook onion and garlick until soft. Add chopped bell pepper, smoked tofu or seitan and cumin. Cook for 5 more minutes. Add chickpeas and 1,5 l water and cook covered on reduced heat 45 minutes.

When chickpeas are half cooked, add vegetables, tomato sauce, sweet paprika, salt and pepper. If needed add more water. Cook for 1 motehour or until vegetables are soft.

When done, remove from heat and add freshly chopped parsley.


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