Name: Chickpea and seitan tagine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2/3 cup canned chickpeas, drained and rinsed; 3.5 oz seitan wheat protein, cubed; 1/4 cup couscous; 1/2 medium zucchini, diced; 3/4 medium carrot, diced; 1/4 medium yellow onion, diced; 1 tsp canola oil; 2/3 cup vegetable broth; 1 tbsp tomato paste; 2 cloves garlic, minced; 3/4 tsp cumin; 3/4 tsp smoked paprika; 1/2 tsp salt; 1/3 cup water; 1 1/2 tsp lemon juice; 1/8 tsp cinnamon; 1/4 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, bring the water and a pinch of salt to a boil. Remove from the heat, stir in the couscous, and cover. Let it sit for 5 minutes, then fluff with a fork and keep covered until serving.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and carrot. Cook until the onion is soft and starting to turn golden, about 6 minutes.
Add the garlic, tomato paste, cumin, smoked paprika, and cinnamon to the skillet. Cook for 1 minute, stirring constantly, until the tomato paste darkens and the spices are fragrant.
Stir in the chickpeas, seitan cubes, vegetable broth, and the remaining salt. Bring to a simmer, cover, and cook for 8 minutes.
Stir the zucchini into the skillet. Replace the cover and simmer until the zucchini is tender-crisp and the carrot is fully cooked, about 7 minutes.
Remove the lid and simmer for 2 to 3 minutes more until the sauce has thickened slightly. Remove from the heat and stir in the lemon juice. Taste for salt.
Place the couscous on a plate or in a shallow bowl. Spoon the chickpea and seitan tagine over the top. Garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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