Vegetarian tagine with seitan

Ingredients

• 1 lb and 2 oz carrots
• 1 lb and 12 oz potatoes
• 3 garlic cloves
• 7 oz seitan
• 7 oz cooked chickpeas
• 2 red onions
• 4.5 oz pitted olives
• 2Tbsp agave syrup
• 1 lemon
• 8 Tbsp olive oil
• 1/2 bunch of cilantro
• 1 small piece of ginger
• 0.7 oz almond flakes
• 0.7 oz peeled pistachios
• 1 Tbsp cumin
• 1/2 cup water
• salt (to taste)

Materials

• A pot or casserole
• A tagine dish
• A cutting board
• A knife

Preparation

• Chop the garlic and ginger. Cut the onions and carrots into thin slices. Add these ingredients to a pot with the cumin, salt and 6 tablespoons of olive oil. Mix, cover and cook over medium heat for 5 minutes.
• Meanwhile, peel the potatoes and cut them into pieces.
• In a tagine dish, arrange 2/3 of the potatoes. On top, add the pot mixture as well as the seitan cut into pieces and the drained cooked chickpeas. Add the rest of the potatoes and finally the olives.
• On top, pour the lemon juice, 2 tablespoons of olive oil, water, agave syrup and a pinch of salt.
• Close your tagine dish and place it in an oven at 350°F (180°C) for 1 hour. At the end of this time, mix your ingredients and put the dish back in the oven for 1 hour more.
• Before serving, sprinkle with fresh and chopped coriander, slivered almonds and shelled pistachios. And there you are!