The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 80g baby spinach
- 200g passata
- 1 tbsp ground cumin
- 1 handful of fresh coriander
- 1 tbsp smoked paprika
-
320g plant-based chick'n pieces (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
-
240g chickpeas (drained)(Chickpeas, Water, Salt)
-
160g quinoa(quinoa (100%))
- 3 garlic clove
- 1 onion
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 aubergine
Allergens
Contains:
Soya, Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 458Kcal |
| 405kJ | 1917kJ | |
| Fat | 3.4g | 16g |
| of which saturates | 0.5g | 2.3g |
| Carbohydrates | 10g | 48g |
| of which sugars | 2.9g | 14g |
| Protein | 6.4g | 30g |
| Salt | 0.56g | 2.6g |
| Fibre | 4.2g | 20g |
Vegan
Prep in 10
High protein
2/3 daily fibre
4 of 5 a day
New
Low sat fat
"Chick'n" & Aubergine Tagine
Vegan Herua chick'n tagine, with spinach, chickpea and roasted aubergine quinoa.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Dice the aubergine into 2cm cubes. Place onto a lined baking tray, drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 18-20 mins, until soft and golden.
- Heat a large saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Meanwhile, finely slice the onion and finely chop or crush the garlic. Heat a large frying pan with 1 tbsp oil on medium heat and cook the onion for 5-7 mins, until softened. Add the Heura chick'n and continue to cook for 3-4 mins, until starting to brown.
- Add the garlic, smoked paprika and cumin to the pan and cook for 1 minute. Drain and rinse the chickpeas then add to the pan, along with the passata and 250ml water. Crumble in the stock cube and stir to dissolve. Simmer for 6-8 mins, until the sauce has thickened.
- Roughly chop the coriander. Once roasted, stir the aubergine and half the coriander into the drained quinoa. Season with sea salt to taste.
- Just before serving, stir the spinach into the tagine to wilt and add the remaining coriander. Season to taste with sea salt and black pepper, then serve in bowls alongside the quinoa.
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