Moroccan Quorn Stew

Tonight’s crazy tea.

Quorn Chicken Style Pieces
2 Shallots
2 Spring Onions
1/2 Red Pepper
1/2 Green Pepper
1 Courgette
1 tin Chick Peas
1tbsp Harrissa Paste
1 tsp cinnamon
1 red chilli
5 tomatoes, chopped
1 tbsp tomato and pepper relish
1 tbsp madeira and balsamic sauce
1 handfull sultanas
1 handfull pine nuts
1 chicken (or veg) stock cube
1 pint water
1 handfull fine green beans

Chop all the veg except the green beans, and add to a large frying pan or wok with the Quorn pieces. Fry lightly to get the quorn defrosting or cooking – add water, and crumble stock into it. Add relish, madeira sauce, cinammon, sultanas, pine nuts, harissa, chick peas, and stir so all the sauces are disolved in the stock. Bubble away until nearly cooked – add green beans a bit before end and serve with cous cous when ready.


3 thoughts on “Moroccan Quorn Stew

    1. Hi, oh yes, sorry I am terrible at timings, I just taste and test. However, the quorn packet will say how long they need cooking for. 20minutes maybe?

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