Why You’ll Love This Vegetarian Fig, Olive and Chickpea Tagine Recipe
If you’re looking for a dish that’s not only delicious but also packed with flavor and nutrition, you’ll love this Vegetarian Fig, Olive and Chickpea Tagine.
This recipe combines the sweetness of figs with the briny taste of olives—creating a perfect balance. The warm spices make every bite a delightful experience.
Plus, it’s incredibly filling thanks to the chickpeas and spinach. I enjoy preparing it on busy weeknights because it’s simple yet impressive.
When you serve it, your family or guests will be amazed at how something so wholesome can taste so good. Trust me; you’ll want to make it again!
Ingredients of Vegetarian Fig, Olive and Chickpea Tagine
When it comes to whipping up a delicious meal, having the right ingredients is key, and this Vegetarian Fig, Olive and Chickpea Tagine is no exception. Not only does it burst with flavor, but it also brings a beautiful medley of colors to your table.
Plus, it’s a fantastic way to incorporate wholesome ingredients that are both nutritious and satisfying. Trust me, the moment you mix those sweet figs with the briny olives, you’ll be in for a delightful surprise.
Let’s plunge into what you’ll need to make this mouthwatering dish.
Ingredients:
- 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 water
- 2 cups cooked chickpeas
- 1 cup black kalamata olives, cut in half
- 1/4 cup fresh coriander, chopped
- 8 dried figs, chopped
- 4 cups fresh baby spinach
Now, let’s talk about these ingredients for a minute. You might be wondering if you can substitute any of them.
While I firmly believe in the power of cooking with what you have, there are a few things that are pretty essential for the essence of this dish. For instance, the figs add a unique sweetness that balances out the savory elements, so I wouldn’t recommend skipping those.
If you find yourself without kalamata olives, you could use green olives, but they’ll definitely give a different flavor profile—just something to keep in mind.
And if you’re low on fresh coriander, don’t fret. It’s nice for garnish but not a dealbreaker.
How to Make Vegetarian Fig, Olive and Chickpea Tagine
Alright, it’s time to roll up your sleeves and get started on making this Vegetarian Fig, Olive and Chickpea Tagine. First things first, let’s get that oven preheating to 350°F. You know, nothing beats that moment when the kitchen starts to warm up, and the aroma of cooking food begins to waft through the air. It’s like a warm hug—who wouldn’t want that?
Now, grab your trusty Dutch oven and drizzle in some olive oil. Toss in that 1 chopped red onion and sauté it over medium heat until it’s nice and soft. We’re talking about a sweet, aromatic smell that makes you feel like a gourmet chef.
After about 5 minutes, add in 2 chopped garlic cloves. Let them mingle for about a minute; you want that garlic to get fragrant but not burnt—because burnt garlic is like a bad hair day for your food, right?
Next, it’s time to spice things up. In a small bowl, combine 2 tablespoons of cinnamon, 2 tablespoons of black mustard seeds, and 2 tablespoons of dried coriander. Make a little space in the center of your pot, and add those spices right in.
Let them sit for about 45 seconds, and watch closely as the mustard seeds pop. It’s like a mini fireworks show, and trust me, the fragrance that fills your kitchen is worth the wait. Now, stir all those spices in with the onion and garlic, and pour in 4 cups of vegetable broth or water.
Add in 2 cups of cooked chickpeas and give everything a good stir. Bring this glorious mixture to a boil over medium heat, and once it’s bubbling, throw in 1 cup of halved black kalamata olives. Cover the Dutch oven and let it bake in the oven for about an hour. This is where the magic happens; the flavors meld together, creating a comforting and hearty dish.
While that’s cooking away, it’s time to prepare the fresh elements. In a large bowl, chop up 1/4 cup of fresh coriander and mix it with 8 chopped dried figs. Toss in about 4 cups of fresh baby spinach and give it a good combine.
After your tagine has been cooking for an hour, it’s time to add this vibrant mixture. Just gently layer it on top of your tagine, replace the cover, and let it cook for another half hour. The spinach will wilt down beautifully, and the figs will add that touch of sweetness that balances everything out.
Just imagine how good it’s going to taste. Once it’s all done, give it a stir before serving, and there you have it—a dish that’s bursting with flavor and sure to impress anyone who sits at your table. Enjoy!
Vegetarian Fig, Olive and Chickpea Tagine Substitutions & Variations
Now that we’ve got our delicious Vegetarian Fig, Olive and Chickpea Tagine simmering away in the oven, let’s explore some substitutions and variations to make this dish your own.
If you don’t have figs, try using dried apricots or raisins for a different sweetness. Swap out black kalamata olives for green olives if you prefer a tangier flavor.
You can also add more veggies like zucchini or bell peppers for extra texture. For a spicy kick, toss in some red pepper flakes.
Experiment with different spices like cumin or smoked paprika to create your unique twist!
Additional Tips & Notes
To enhance your Vegetarian Fig, Olive and Chickpea Tagine, consider a few practical tips.
First, I like to let the dish sit for a few minutes after baking; it helps the flavors meld beautifully.
If you crave a bit of heat, adding a pinch of cayenne pepper can elevate the taste.
Don’t skimp on the fresh coriander; it adds a burst of freshness.
Finally, if you have leftovers, they taste even better the next day! Just reheat gently to maintain the texture.
Enjoy every bite and feel free to get creative with additional spices or veggies!