Vegetarian Fig, Olive and Chickpea Tagine

Name: Vegetarian Fig, Olive and Chickpea Tagine
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 red onion; 2 garlic cloves; 2 tbsp cinnamon; 2 tbsp black mustard seeds; 2 tbsp dried coriander; 4 cup vegetable broth; 2 cup cooked chickpeas; 1 cup black kalamata olive; 0.25 cup fresh coriander; 8 dried figs; 4 cup fresh Baby Spinach

Chickpeas, black kalamata olive and coriander come together in this Moroccan tagine, fragrant with cinnamon and mustard seeds and baked in the oven.

2 hr 45 min · Serves 8 · Medium

Method

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Time: Prep 45 min · Cook 2 hr · 2 hr 45 min total
Difficulty: Medium

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.
1 min
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.