Roast chickpeas, potatoes and seitan with rosemary

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Seitan100 g
• Potatoes200 g
• Red onion40 g
• Rosemary2 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Paprika1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

Method

1. Heat the oven to 210 °C, fan, and line a tray with baking paper. Scrub the potatoes well (you can leave the skin on) and cut them into cubes of about 2 cm.
2. Cut the seitan into bite-sized pieces of about 2 cm, peel the red onion and cut it into wedges, crush the garlic; drain the chickpeas and dry them well.
3. In a bowl toss the potatoes, seitan, chickpeas and onion with the oil, garlic, rosemary needles, paprika, salt and pepper.
4. Spread everything on the tray in a single layer and roast at 210 °C for 35 minutes, turning halfway, until the potatoes are golden and crisp outside and tender inside.
5. Remove the garlic and serve hot.