dinner

Seitan and Chickpea Chana Masala with Fragrant Turmeric Basmati Rice

Name: Seitan and Chickpea Chana Masala with Fragrant Turmeric Basmati Rice
Ingredients: 307.5 g Seitan, vital wheat gluten based, pre-cooked; 91.6 g Chickpeas (garbanzo beans), canned, drained; 152.7 g Basmati rice, long-grain, cooked; 17.1 g Olive oil; 76.3 g Tomato paste and crushed tomatoes, base for masala; 61.1 g Spinach, fresh, wilted

Nutrition

841

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Seitan, vital wheat gluten based, pre-cooked307.5 g

Chickpeas (garbanzo beans), canned, drained91.6 g

Basmati rice, long-grain, cooked152.7 g

Olive oil17.1 g

Tomato paste and crushed tomatoes, base for masala76.3 g

Spinach, fresh, wilted61.1 g

Instructions

Heat 10g of olive oil in a heavy-bottomed skillet over medium-high heat. Add the sliced seitan and sear until golden brown and slightly crispy at the edges. Remove and set aside.

In the same pan, add the remaining oil and toast 1 tsp of cumin seeds, 1 tsp coriander powder, and 1/2 tsp turmeric until fragrant.

Stir in the tomato base and cook until it deepens to a rich, dark red. Add the chickpeas and seitan, stirring to coat thoroughly in the spiced tomato reduction. Add a splash of water to loosen the consistency.

Fold in the fresh spinach and cook until just wilted and vibrant green.

Season with salt and a squeeze of fresh lemon juice to brighten the depth of the spices.

Serve the masala over a warm mound of fluffy basmati rice, garnished with a drizzle of olive oil and a final dusting of fresh garam masala for aromatic complexity.