Protein-rich chickpea soup with grilled seitan and cherry tomatoes

Ingredients for protein-rich chickpea soup with grilled seitan and cherry tomatoes

  • 200 g Veggie Protein Bloc – Spelt
  • 200 g precooked chickpeas
  • 1 onion
  • 1 clove of garlic
  • 400 ml vegetable bouillon
  • 200 g cashew nuts
  • 1 tbsp lemon juice
  • Fleur de sel
  • Black pepper
  • Nutmeg
  • 1 tbsp coconut oil (Amanprana)
  • 10 cherry tomatoes

Preparation of protein-rich chickpea soup with grilled seitan and cherry tomatoes

  1. Cube the seitan and season it with a little fleur de sel and pepper.
  2. Halve the cherry tomatoes and place them together with the seitan under the grill or in a pan.
  3. Dice the onion and peeled garlic and fry briefly in a pan with hot coconut oil.
  4. Add the chickpeas and top up with a little bouillon.
  5. Let boil briefly and then add the cashew nuts and lemon juice.
  6. Puree the soup and season with a little fleur de sel and nutmeg.
  7. Add the grilled cherry tomatoes and seitan just before serving.

Tip of Stefano:

The chickpea: from hummus to soup, versatile and healthy

The chickpea is the ‘in’ ingredient of the day. And that’s no coincidence, as the legume is packed with fibre and minerals, and is also very tasty. Although it first gained popularity in Mediterranean cuisine, today you can find it in Western dishes too. The chickpea does not have a dominating taste, which makes it so versatile. It is best-known as an ingredient in hummus together with tahini, which is used in the recipe for this soup.

Why are chickpeas so healthy?

Chickpeas can be bought in tins, precooked and macerated. Of course you can also prepare them yourself, but then soak them well in advance and at least overnight. Chickpeas are packed with fibre, making them very beneficial for your gut, with the fibre also reducing blood sugar fluctuations and making them great for diabetics. Aside from fibre, chickpeas also contain a great deal of protein. That means this recipe, combining chickpeas with seitan, is a truly protein-rich meal that is a perfect part of a low-carb diet.

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward. Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan. Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

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What fans say about Bertyn

Magdalena Troch and Rudy Van Damme

'pure food for children foundation' and authors of the book "Gezond groeien"(Healthy growth)

Only purchase authentically made seitan, avoid the stuff that is made from wheat gluten. With seitan our planet is less polluted, there is less cruelty to animals and more respect for life on earth and the balance of nature is retained.