My family and I love the Great British Baking Show. In one of the episodes, the technical challenge involved Moroccan chicken. The combination of spices looked really good, so I decided to try my own vegan version. 

Prep time: 20 min Cook time: 25 min

Ingredients:

1 onion, chopped

3 large carrots, chopped

3 stalks celery, chopped

¾ teaspoon ground cloves

1 teaspoon ground ginger

2½ teaspoons ground cinnamon

2 teaspoons ground turmeric 

2 teaspoons paprika

1 tablespoons dried parsley

4 teaspoons ground cumin

1 tablespoon salt

½ teaspoon black pepper

2 tablespoons granulated garlic

3 cups soy curls, soaked

3 cups cooked chickpeas (2 cans)

2 tablespoons tomato paste

2 tablespoons lemon juice

3 cups (2 cans) diced tomatoes

1-2 tablespoons nutritional yeast, optional

½ cup chopped green olives

¼ cup chopped dried apricots

¼ cup raisins 

1. Saute the onion over medium-high heat in a bit of oil or water for about 3 minutes. Add the carrots and celery and saute for another 4 minutes while adding the cloves, ginger, cinnamon, turmeric, paprika, dried parsley, cumin, salt, and black pepper. 
2. Add the garlic and soy curls and saute for 4 minutes before adding the chickpeas, tomato past, lemon juice, diced tomatoes, and nutritional yeast. 
3. Simmer for 20 minutes, then add the olives, apricots, and raisins. Continue to simmer for another 5 minutes or until the carrots and celery are tender. 
4. Serve warm with rice or couscous and sliced almonds if you want.