2 hrs 45 mins
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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- 1 red onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons cinnamon
- 2 tablespoons black mustard seeds
- 2 tablespoons dried coriander
- 4 cups vegetable broth or 4 cups water
- 2 cups cooked chickpeas
- 1 cup black kalamata olive, cut in half
- 1/4 cup fresh coriander, chopped
- 8 dried figs, chopped
- 4 cups fresh Baby Spinach
- 1Preheat oven to 350.
- 2In dutch oven, saute red onion in olive oil over medium heat til soft, then add garlic and saute 1 more minute.
- 3In 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.
- 4Add vegetable broth or water.
- 5Add cooked chickpeas.
- 6Bring all to boil over medium heat, then add black kalamata olives. Stir and cover the dish.
- 7Bake in oven1 hour.
- 8Meanwhile, chop fresh coriander and mix in large bowl with about 8 chopped figs. Add baby spinach and combine.
- 9After cooking 1 hour, add spinach/fig mixture to top of dutch oven, replace cover, and cook one 1/2 hour more.
- 10Stir before serving.
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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
- Total Fat 3.2 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 317.8 mg
- Total Carbohydrate 24.3 g
- Dietary Fiber 5.8 g
- Sugars 4.8 g
- Protein 4.6 g
The following items or measurements are not included: