Seitan Stew

Ingredients

  • olive oil – a generous amount, so that the onions can float around
  • 3 large onions – chopped
  • 200 – 250 g kale or lacinato kale (svartkål) (or both) chopped
  • spice mix:

    Alternative 1
    1 tsp arada berberé (or 1/2 tsp chilli powder)
    3 tsp paprika powder
    1/ tsp black pepper

    Alternative 2
    1/2 tsp arada berberé (or 1/2 tsp chilli powder)
    3 tsp paprika powder
    1/2 tsp cumin powder
    1/2 tsp asfoetida
    1-2 crushed Punjabi Wadi

    Alternative 3
    Create your own mix.

  • 500g chopped tomatoes
  • 2 dl chickpea flour
  • boiled water – to get the desired consistency
  • 1 tsp salt
  • 1 large garlic clove – minced (you can use more garlic too)

Instructions

  • Heat the oil in the pan and fry the onions until they they are golden and a bit golden brown.
  • Add your chosen spice mix stir in the pan for 10 seconds.
  • Add the kale and fry for a couple of minutes until the leaves sink together.
  • Add the tomatoes and let everything to simmer for a couple of minutes.
  • Add chickpea flour and mix it well. Don’t worry about the lumps, they will taste great.
  • Add as much boiled water as you like to get the consistency that you enjoy (around 0,5 l). Note that chickpea flour can absorb quite large amount of water.
  • Add salt, pepper and garlic and mix.