Best Chickpea And Spinach With Fresh Figs And Black Olives Tajine Recipes

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.

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.

CHICKPEAS WITH SPINACH (GREEK)

Steps:

• In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
• Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
• Cover and simmer for about 18 minutes, stirring occasionally.
• Add spinach and cook about 7 minutes longer, or until spinach is cooked.
• Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

MOROCCAN FISH TAJINE

Steps:

• Finely chop parsley and garlic and put in medium bowl. Add all spices and 2 tablespoons oil. Toss together with hands.
• Chop potatoes into 1/3 inch thick circles. Chop tomatoes into quarters. Chop onion into 6 wedges. Chop bell peppers into large rings. Trim asparagus.
• Put all vegetables onto a large baking dish or tajine pan, there is no method to this just pile them on. Drizzle the rest of the olive oil over the veggies. At this point, take a little of all the spices used and lightly sprinkle over veggies (just a few pinches of each).
• Take the whole trout and stuff a small handful of the parsley mixture into each (this should be about a third of the mixture for all the fish) . Rub a little olive oil on the trout if you want to help it crisp the skin.
• Take a third of the parsley mixture and evenly coat the veggies on the pan. Lay the fish down on top of the veggies and cover the fish with the remaining parsley mixture.
• Bake in a preheated 400°F oven for about an hour or until the fish is crisp on the outside and the veggies are browned and roasted.
• Enjoy!

CHICKEN TAGINE WITH FIGS, OLIVES, AND PISTACHIOS

Steps:

• Mix together 2 tbsp olive oil,coriander, cumin, cinnamon, turmeric, lemon zest and juice, and harissa paste.
• Coat chicken thighs in spice mix.
• Brown chicken on all sides (in 2 tbsp olive oil) in a large skillet then transfer to crockpot.
• Add onions, carrots, garlic and ginger to the skillet and cook for about 5 minutes or until just starting to get soft.
• Stir in mushrooms and figs, and gradually add flour to pan.
• Cook mixture for about 1 minute, then whisk in chicken stock, tomato paste, and lemon juice.
• Bring mixture to a boil, then transfer to crockpot, stirring to combine ingredients.
• Cover and cook on high for 3-5 hours or until chicken is cooked and tender.
• About 20 minutes before tagine is done, stir in olive and nuts.
• To serve, garnish with parsley if desired.