Quorn Tagine Recipe with Apricots and Chickpeas

This Quorn tagine is a Moroccan-inspired, plant-based stew of meat-free Quorn pieces, chickpeas, apricots, tomatoes and warm spices. It simmers in one pot until the sauce is fragrant and the chickpeas tender, then is served with couscous or flatbread; tagines vary by cook, and this version is adapted for everyday ingredients and a stovetop pan.

Ingredients

2 tablespoons (30 ml) olive oil
1 large yellow onion, finely chopped, about 1½ cups (225 g)
2 medium carrots, cut into ½-inch (1 cm) pieces, about 1 cup (130 g)
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 tablespoon (15 g) tomato paste
1 can diced tomatoes, 14½ ounces (411 g)
1 cup (240 ml) vegetable broth, preferably low-sodium
1 can chickpeas, 15 ounces (425 g), drained and rinsed
½ cup (75 g) dried apricots, roughly chopped
1 package frozen Quorn Meatless Pieces, 12 ounces (340 g), used according to package directions
½ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper
1 tablespoon (15 ml) lemon juice, plus wedges to serve
¼ cup (10 g) chopped fresh cilantro or parsley
2 tablespoons (15 g) toasted sliced almonds, optional

Instructions

Prepare the ingredients. Chop the onion, carrots, garlic and apricots, and drain and rinse the chickpeas. Measure out the spices and broth so they are ready to add. This prep takes about 15 minutes.
Soften the vegetables. Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and carrots and cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften. If the onion starts to brown, lower the heat.
Bloom the spices. Stir in the garlic, cumin, coriander, paprika, cinnamon and turmeric. Cook for 30 seconds, stirring constantly, until fragrant. Add the tomato paste and stir for another 30 seconds to coat the vegetables.
Simmer the tagine base. Add the diced tomatoes, broth, chickpeas and chopped apricots. Season with the salt and black pepper, then bring the mixture to a gentle simmer. Cover partially and cook for 15 minutes, stirring once or twice so nothing sticks to the bottom.
Add and cook the Quorn. Stir in the frozen Quorn pieces and return the stew to a gentle simmer. Cook uncovered for 10 to 12 minutes, or for the time stated on the package, stirring occasionally. Quorn is a mycoprotein product, not meat, so a meat temperature does not apply; follow the package’s cooking instructions and make sure the pieces are piping hot throughout before serving.
Finish and season. Take the pot off the heat and stir in the lemon juice and half the cilantro or parsley. Taste and add salt, pepper or a little more lemon as needed. Let the stew stand for 2 minutes, then serve topped with the remaining herbs and optional toasted almonds.

Tips

Keep the stew at a gentle simmer rather than a hard boil. A vigorous boil can break down the chickpeas and make the sauce reduce before the carrots are tender.
Quorn products and package directions can differ by market. Use the frozen pieces specified here, check their label, and avoid cooking them for much longer than directed, as they can become firm.
If you do not have dried apricots, use ½ cup (75 g) chopped pitted dates or raisins. Dates make the sauce richer and sweeter; raisins give smaller bursts of sweetness. Add a little extra lemon if the finished stew tastes too sweet.
For a thinner sauce, stir in broth a few tablespoons at a time; for a thicker one, simmer uncovered for a few more minutes before adding the herbs. Avoid adding a large amount of liquid at once, because the vegetables and Quorn release moisture as they cook.

Serving Suggestions

Spoon the tagine over couscous, rice or quinoa, or serve it with warm flatbread to scoop up the sauce. A simple side of cucumber and tomato salad or steamed greens adds freshness. Offer lemon wedges and extra herbs at the table, and add toasted almonds for crunch. If serving couscous, prepare it separately according to its package directions while the stew simmers.

Variations

For extra vegetables, add 1 diced red bell pepper with the onion and carrots, or stir in 2 cups (60 g) baby spinach during the final 2 minutes. To make the stew hotter, add ¼ teaspoon cayenne with the other spices, tasting before adding more. For a more traditional North African flavor, replace the paprika with 1 teaspoon ras el hanout if available; its blend of spices varies by brand and usually makes the stew more aromatic. If ras el hanout is hard to find, the cumin, coriander, cinnamon and turmeric in this recipe provide a practical substitute, though the flavor will be simpler. For a nut-free finish, omit the almonds and garnish with extra herbs.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if it has thickened. Alternatively, microwave in a covered microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality; thaw overnight in the refrigerator and reheat as above.

Frequently Asked Questions

Can I use chilled Quorn pieces instead of frozen?
Yes, if the package is the same type of meat-free pieces. Add them at the same point, but follow their package timing because chilled products may cook faster than frozen ones. Check that they are piping hot throughout before serving.

Can I make this tagine ahead?
Yes. Cook the stew, cool it promptly and refrigerate it within 2 hours. Reheat it to 165°F (74°C) before serving. The apricots may soften further after resting, and the sauce may thicken, so loosen it with a little broth if needed.

Is this recipe suitable for vegans?
The listed ingredients are plant-based, but check the Quorn package in your country: product recipes and labeling can vary. Also confirm that your broth and any chosen serving accompaniments are vegan.

Can I make it without chickpeas?
Yes. Replace the drained chickpeas with 1½ cups (240 g) cooked brown or green lentils, or use a drained can of butter beans. Add cooked lentils toward the end so they hold their shape; butter beans can simmer with the tomatoes and broth.

What can I use instead of dried apricots?
Chopped dates, raisins or prunes all work. Dates add a deeper sweetness, while prunes bring a richer, more pronounced fruit flavor. Start with the same amount, then adjust lemon juice and seasoning to balance the sauce.

Can I cook it in a traditional tagine?
Yes, if the tagine is suitable for stovetop use and is handled according to its maker’s instructions. Some ceramic tagines need a heat diffuser and gradual heating; do not place an unapproved vessel over direct heat. A heavy-bottomed covered pot is a dependable alternative.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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