Thai Chickpeas with Seitan and Peanuts

  I’m excited. This is a dish I just thought of today and it turned out great. Really delicious. Chickpeas Seitan Peanuts Baby Spinach Tomato Sauce Vegetable Bouillon Coconut Milk Water Chili Powder Jalapeno Powder Cumin Pepper Super Grains (It’s a grain mix with buckwheat, millet, red and white quinoa from Whole Foods) Boil the super-grains for about 15-20 minutes. While they cook, add chickpeas, peanuts, half a vegetable bouillon, a little tomato sauce and a little water to a separate pot. You don’t need that much water or tomato sauce, just enough for the nuts and chickpeas to cook in. The reason for the water is that you don’t want this dish to be too tomatoey, it’s the coconut milk that should dominate. And you’ll add that at the end. Once it’s simmering, add a handful or two of baby spinach. When the spinach has shrunk, you might decide to put in a bit more. See how it looks and add more to taste. If you add it, wait for it to shrink, then add the spices, except the pepper. Let this cook for about 15 minutes or so. Your super-grains may finish first. Saute the seitan on medium to high heat in peanut oil. Add pepper and fry until it’s brown and crispy. Add some coconut milk to your chickpea dish, stir it, and let it heat up again. Now you’re ready to add the seitan to your dish. Always do this at the end so the seitan stays crispy. Serve with your super gains and enjoy with chopsticks.