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.