Vegetarian Fig, Olive and Chickpea Tagine
Chickpeas, black kalamata olive and coriander come together in this Moroccan tagine, fragrant with cinnamon and mustard seeds and baked in the oven.
ساعتان و45 دقيقة · تكفي 8 أشخاص · متوسط
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 45 دقيقة · الطهي ساعتان · الإجمالي ساعتان و45 دقيقة
- متوسط
- 1
Preheat oven to 350. In dutch oven, saute red onion in olive oil over medium heat til soft, then add garlic and saute 1 more minute.
- 2
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.
- 3
Add vegetable broth or water. Add cooked chickpeas. Bring all to boil over medium heat, then add black kalamata olives. Stir and cover the dish.
- 4
Bake in oven1 hour. Meanwhile, chop fresh coriander and mix in large bowl with about 8 chopped figs. Add baby spinach and combine.
- 5
After cooking 1 hour, add spinach/fig mixture to top of dutch oven, replace cover, and cook one 1/2 hour more. Stir before serving.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
نقاش المجتمع
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