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    You are in: Home / Recipes / Chickpea and Spinach With Fresh Figs and Black Olives Tajine. Recipe
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    Chickpea and Spinach With Fresh Figs and Black Olives Tajine.

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Baldiechef's Note:

    I thought I might do a little variation on a traditional morrocan dish (because I bought myself a new Tajine). This Dish has the unusual combination of orange zest and fresh green chillies and whole spices.The Tajine I am using is a 32cm one (quite large but everything will fit in a large casserole dish). And please try to use Fresh figs (I have a little tree that gives me some fruit now and then) and tinned spinach (it just has that deeper taste). I just like it in a bowl with warm pita or soft tortilla but can be served with couscous or boiled rice. Please enjoy and let me know what you think...I love it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat your 6 tbls of olive oil in a pan and fry your onions till see through (not golden). Add your garlic now cook till golden.
    2. 2
      Add your olives and gently cook till they soften slightly (don't let your onion and garlic burn).
    3. 3
      lower the heat and add your WHOLE SPICE let them heat through for a min or two (you should smell a nutty scent).Remove from heat.
    4. 4
      Add the POWDER SPICE to the warm pan and stir put back on a low heat and keep moving the mix around for no more than a min (don't let it burn) it may smell muddy--that's the cinnamon and chile (they don't like each other but taste great together) but that means it's ready.
    5. 5
      Mix in your TINNED drained spinach,.
    6. 6
      Add your veg stock to the mixture and stir in, bring too simmer point and remove from heat.
    7. 7
      Put your chickpeas (rinsed and drained) into your Tajine or casserole and stir in the mixture. Make sure you cover with a lid and place in a cold oven.
    8. 8
      Cook for one and a half hours on 200°C.
    9. 9
      While that's simmering away place together the figs, coriander, chilie, and 2 tbps of olive oil.and mix gently together, set aside to let the flavours meld.
    10. 10
      After an hour and a half remove from the oven and pour the fig mix over the spinach and chickpeas, recover and cook for a further 30 minutes--don't stir.
    11. 11
      Remove from the oven and now gently turn it all together and salt to taste.
    12. 12
      Sprinkle the orange zest over and take to the table.

    Ratings & Reviews:

    • on March 10, 2013

      55

      oh Baldie dearrrrr! I made this for my friend who is on an alkaline diet due to cancer. The recipe is perfectly alkaline and it is absolutely wonderful.

      I did exactly as stated except I stirred in fresh baby spinach leaves at the last minute with the figs and peppers. WOW YOU ARE A GENIUS... and just brought some happiness to a brave cancer patient. Thank you so much.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2007

      45

      I made this recipe for the Jewish holiday of Tu B'shvat, when it is traditional to serve foods from the seven biblical species, which include figs! Since one of my guests is a vegetarian,this dish was really perfect! I'm adding it to my holiday repetoire.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2006

      55

      I made this today for my literature class. It was a huge hit all around. Thank you for a nice, easy dish. For those interested, I did everything to standard, but put it in my crockpot for about 7 hours on low. Dressed with the marinaded figs and cooked about 45 minutes longer. It was perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chickpea and Spinach With Fresh Figs and Black Olives Tajine.

    Serving Size: 1 (225 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 290.5
     
    Calories from Fat 143
    49%
    Total Fat 15.9 g
    24%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 321.5 mg
    13%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 7.7 g
    31%
    Sugars 10.6 g
    42%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    oranges, zest of

    vegetable stock

    fresh coriander

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