Vegetable Tagine with Seitan and Apricots Recipe

  African Vegetarian

1 cup dried apricots
1 tablespoon olive oil
8 ounces seitan, cut into Vi-inch dice
1 yellow onion, chopped
2 carrots, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1 (14.5-ounce) can diced tomatoes, drained
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups vegetable broth
1 teaspoon fresh lemon juice
1 teaspoon Harissa Sauce
2 tablespoons minced fresh parsley
1/4 cup toasted, slivered almonds

Soak the apricots in a bowl of hot water for 30 minutes, then drain, cut in half, and set aside.

Heat the oil in a large pot over medium heat. Add the seitan and cook until brown. Add the onion, carrots, bell pepper, garlic, and ginger. Cover, and cook until softened, about 5 minutes. Stir in the tomatoes, coriander, cayenne, salt, and pepper. Add the broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Add the reserved apricots, lemon juice, and harissa, and cook 10 minutes longer. Stir in the parsley. Taste to adjust the seasonings before serving. Serve sprinkled with the almonds.
Serves 4
A tagine is a boldly spiced Moroccan stew named after the earthenware pot in which it is traditionally cooked. It has a unique flavor that is at once sweet, sour, and spicy. If you omit the harissa, the dish will be nicely spiced without being hot. Instead of the seitan, you can use chickpeas or tempeh. Serve over freshly cooked rice or couscous.

Vegetable Tagine with Seitan and Apricots

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