Rosemary seitan with chickpea cream and sautéed chicory

Ingredients

For 1 serving

• Seitan120 g
• Cooked chickpeas100 g
• Chicory greens200 g
• Rosemary2 g
• Garlic1 clove
• Chili pepper0.3
• Vegetable broth60 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, soy, celery,

In season: November – March

Method

1. Bring a pot of water to the boil. Meanwhile clean the chicory, discarding damaged leaves and the base, wash it well in several changes of water and cut it into pieces.
2. When the water boils, salt it and cook the chicory for 6 minutes, until the stems are tender; drain and, once lukewarm, squeeze it well with your hands.
3. Meanwhile heat the vegetable stock and blend it with the rinsed chickpeas and a pinch of salt until smooth and thick; keep warm.
4. Heat half the oil in a frying pan over medium heat with the crushed garlic clove and the chilli and toss the chicory for 4–5 minutes, stirring, until full of flavour; season with salt and remove the garlic.
5. Slice the seitan about 1 cm thick and fry it in another pan with the remaining oil and the rosemary over medium-high heat for 2–3 minutes per side, until golden.
6. Spread the chickpea cream on the plate, lay the seitan on top and put the chicory alongside.