Moroccan tagine

15min Used products: Seitan

- 1 packet De Hobbit seitan (200 g) - 1 large red onion (200 g) - 3 cloves of garlic - 2 carrots - 1 aubergine - 1 courgette - 3 teaspoons ras el hanout - ½ teaspoon cumin - a pinch of cinnamon powder - 3 tablespoons tomato paste - 10 dried apricots - 125 g chickpeas, rinsed - ¼ pomegranate - ½ bunch of coriander - ½ bunch of flat-leaved parsley - olive oil  serve with couscous or bulgur wheat


Dice the onion and slice the garlic. Cut the seitan into blocks or strips. Heat a little olive oil in a large casserole dish or tagine. Fry the onion and garlic until translucent. Then add the seitan and fry until golden brown. In the meantime, thinly slice the carrots, aubergine and courgette into half-moon shapes and add to the casserole dish. Add the ras el hanout, cumin and cinnamon. Fry for 5 minutes before adding 350 ml water, the tomato paste and the apricots, quartered. Turn down the heat, cover with the lid and simmer for 15 to 30 minutes. To finish, add the rinsed chickpeas. Garnish with flat-leaved parsley and coriander before serving. Serve with couscous or bulgur wheat and some pomegranate seeds

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