Lunch · Middle Eastern · 15 min
Seitan and Chickpea Tagine with Fragrant Quinoa
- Calories
- 597
- Protein
- 33g
- Carbs
- 74g
- Fat
- 21g
Ingredients
- 114.9 g seitan
- 95 g chickpeas
- 0.7771 tbsp olive oil
- 30.2 g apricot jam
- 0.5 tsp ground cumin
- 0.25 tsp ground turmeric
- 0.25 tsp ground cinnamon
- 0.25 tsp salt
- 80.5 g quinoa
- 1 tsp lemon juice
- 1 tbsp cilantro
Method
- 01In a small saucepan, bring 115 ml of water to a boil, add dry quinoa (57.6 g raw equivalent), cover, reduce heat to low, and cook for 15 minutes until liquid is absorbed. Fluff cooked quinoa with a fork.
- 02In a heavy-bottomed tagine or Dutch oven, heat olive oil over medium heat. Add cubed seitan and cook for 4-5 minutes until browned on all sides.
- 03Add drained chickpeas, ground cumin, ground turmeric, ground cinnamon, and salt. Cook for 1 minute until fragrant.
- 04Stir in apricot jam and 2 tablespoons of water to form a sauce. Cover and simmer on low heat for 10 minutes to allow the flavors to combine.
- 05Spoon the warm cooked quinoa into a dish, top with the seitan and chickpea tagine, and garnish with fresh lemon juice and chopped cilantro.
Cook it with the whole plan around it
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