Hunter-style chickpea and seitan stew

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Seitan120 g
• Canned peeled tomatoes150 g
• Black olives15 g
• Onion40 g
• Garlic1 clove
• Rosemary2 g
• Red wine40 ml
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, sulphites,

Method

1. Cut the seitan into pieces of about 2–3 cm and pat dry with kitchen paper. Chop the onion, crush the garlic, drain and rinse the chickpeas.
2. Heat the oil in a saucepan over medium-high heat and brown the seitan for 4–5 minutes, turning, until golden on all sides.
3. Lower to medium heat, add the onion, garlic and rosemary and cook for 3 minutes, until the onion is translucent; deglaze with the red wine and let it bubble over high heat until you can no longer smell the alcohol.
4. Add the crushed peeled tomatoes, the chickpeas and black olives; salt, cover and simmer over low heat for 20 minutes, stirring now and then, until the sauce has thickened and coats the seitan.
5. Remove the garlic and rosemary, season with salt and pepper and serve.