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    You are in: Home / Recipes / Vegetarian Fig, Olive and Chickpea Tagine Recipe
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    Vegetarian Fig, Olive and Chickpea Tagine

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    Juliawiggins's Note:

    I adapted several Morrocan recipes to create this over-the-top tagine. It takes a bit of work, and can be cooked the day before serving. I like to serve it with couscous and pita bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      In dutch oven, saute red onion in olive oil over medium heat til soft, then add garlic and saute 1 more minute.
    3. 3
      In small bowl, combine cinnamon, black mustard seed, and dried coriander. Make a space in center of pot and add the spices, letting them sit 45 seconds or until seeds pop and spices are very fragrant. Stir the spices in with onion and garlic.
    4. 4
      Add vegetable broth or water.
    5. 5
      Add cooked chickpeas.
    6. 6
      Bring all to boil over medium heat, then add black kalamata olives. Stir and cover the dish.
    7. 7
      Bake in oven1 hour.
    8. 8
      Meanwhile, chop fresh coriander and mix in large bowl with about 8 chopped figs. Add baby spinach and combine.
    9. 9
      After cooking 1 hour, add spinach/fig mixture to top of dutch oven, replace cover, and cook one 1/2 hour more.
    10. 10
      Stir before serving.

    Ratings & Reviews:

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    Nutritional Facts for Vegetarian Fig, Olive and Chickpea Tagine

    Serving Size: 1 (119 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 135.8
     
    Calories from Fat 29
    21%
    Total Fat 3.2 g
    5%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 317.8 mg
    13%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 5.8 g
    23%
    Sugars 4.8 g
    19%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    vegetable broth

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