Broad beans with vegetable chicken pieces, baby potatoes and apricots

Preparation steps

1. Boil the potatoes for 10 minutes in a pan with plenty of water.
2. Chop the onion and cut the dried apricots into small pieces.
3. Boil the broad beans in a layer of water for 3 minutes until almost cooked.
4. Meanwhile, heat the oil in a wok or pan over medium heat and fry the vegetarian chicken pieces.
5. Add the onion and thyme and sauté for 2 minutes.
6. Drain the broad beans and collect the cooking liquid.
7. Add the broad beans, some of the cooking liquid and the dried apricots to the vegetarian chicken pieces. Stew for 2-3 minutes until tender.
8. Put the potatoes on a plate and serve with the broad bean stew.