lunch

Middle Eastern Seitan and Chickpea Stew with Farro Pilaf

Name: Middle Eastern Seitan and Chickpea Stew with Farro Pilaf
Ingredients: 115 g Simply seitan (Love Seitan); 28 g Chickpeas (garbanzo beans), mature seeds, raw; 70 g Farro, pearled, dry, raw; 50 g Onions, white; 5 g Ground Sumac; 15 ml Olive oil (for sautéing)

Nutrition

709

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Simply seitan (Love Seitan)115 g

Chickpeas (garbanzo beans), mature seeds, raw28 g

Farro, pearled, dry, raw70 g

Onions, white50 g

Ground Sumac5 g

Olive oil (for sautéing)15 ml

Instructions

Rinse farro and simmer in salted water for 25-30 minutes until tender but with a slight chew. Drain and fluff with a fork.

Dice the seitan into bite-sized chunks and finely chop the white onion.

Heat 10ml of olive oil in a heavy-bottomed skillet over medium-high heat. Add the onion and sauté until translucent and beginning to caramelize, about 5-7 minutes.

Increase heat to high, add the seitan chunks and chickpeas. Sear until the seitan develops a golden-brown crust and the chickpeas are slightly crisp at the edges, approximately 6-8 minutes.

Deglaze the pan with a splash of water to lift the fond, then toss in the ground sumac to bloom the tart, lemony flavor.

Plate the fluffy farro in a shallow bowl and pile the seitan-chickpea mixture on top. Drizzle with the remaining 5ml of olive oil for richness and finish with an extra dusting of sumac for that signature Middle Eastern brightness.