Chickpea Stew

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

INGREDIENTS

• 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

DIRECTIONS

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.