Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large yellow onion and sauté until softened, about 5 minutes.

2. 2

   Stir in 3 minced cloves of garlic and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant.

3. 3

   Add 16 ounces of cubed tempeh along with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, 1 teaspoon of smoked paprika, and 0.5 teaspoon of ground cinnamon, stirring to coat the tempeh evenly.

4. 4

   Pour in 1 can (14.5-ounce) of crushed tomatoes, 1.5 cups of vegetable broth, 1 cup of halved dried apricots, the steeped pinch of saffron threads, and 1 can (15-ounce) of rinsed and drained chickpeas, bringing the mixture to a gentle simmer.

5. 5

   Reduce the heat to low, cover the pot, and simmer for 30 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6. 6

   Remove the pot from the heat and stir in 0.25 cup of chopped fresh cilantro and 1 tablespoon of fresh lemon juice.

7. 7

   Serve the Moroccan Tempeh and Apricot Tagine warm, garnished with 0.25 cup of toasted slivered almonds.