Lunch · Middle Eastern · 15 min
Middle Eastern Seitan and Chickpea Stew with Farro Pilaf
- Calories
- 705
- Protein
- 44g
- Carbs
- 89g
- Fat
- 21g
Ingredients
- 60.2 g pearled farro
- 162.5 g seitan
- 65 g chickpeas
- 50 g white onion
- 1 clove garlic
- 5 g ground sumac
- 13.7143 ml olive oil
- 0.5 tsp salt
Method
- 01Rinse the pearled farro and simmer in salted boiling water for 25-30 minutes until tender with a slight chew. Drain well and fluff with a fork.
- 02Heat 10 ml of olive oil in a heavy skillet over medium-high heat. Add the chopped white onion and minced garlic, sautéing for 5-7 minutes until translucent and soft.
- 03Increase heat to high, add the diced seitan and cooked chickpeas to the skillet. Sear for 6-8 minutes, stirring occasionally, until the seitan develops a golden crust and the chickpeas are lightly crisp.
- 04Deglaze the skillet with 2 tablespoons of water, scraping up browned bits, and stir in 4 g of ground sumac and salt to bloom the flavor.
- 05Mound the warm farro pilaf in a shallow bowl and top with the seitan and chickpea stew.
- 06Drizzle with the remaining 5 ml of olive oil and dust with the remaining 1 g of sumac before serving.
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