Chickpea And Spinach With Fresh Figs And Black Olives Tajine Recipes

SPICY CHICKPEA TAGINE

Steps:

• Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
• Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
• Serve tagine with lemon wedges and cilantro.

VEGETARIAN FIG, OLIVE AND CHICKPEA TAGINE

Steps:

• 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.
• 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.
• 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.
• Bake in oven1 hour.
• Meanwhile, chop fresh coriander and mix in large bowl with about 8 chopped figs. Add baby spinach and combine.
• 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.

CHICKEN AND CHICKPEA TAGINE

Steps:

• Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
• Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

CHICKPEA AND SPINACH WITH FRESH FIGS AND BLACK OLIVES TAJINE.

Steps:

• 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.
• Add your olives and gently cook till they soften slightly (don't let your onion and garlic burn).
• 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.
• 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.
• Mix in your TINNED drained spinach,.
• Add your veg stock to the mixture and stir in, bring too simmer point and remove from heat.
• 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.
• Cook for one and a half hours on 200°C.
• 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.
• 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.
• Remove from the oven and now gently turn it all together and salt to taste.
• Sprinkle the orange zest over and take to the table.