SPICY CHICKPEA TAGINE
This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.
Provided by Heather
Categories World Cuisine Recipes African North African Moroccan
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g
CHICKPEAS WITH BABY SPINACH
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield Serves three
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
- Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams
CHICKPEAS WITH TOMATOES & SPINACH
For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa
Provided by Roopa Gulati
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
- Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
CHICKEN TAGINE WITH OLIVES AND APRICOTS
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Sprinkle the chicken all over with 2 teaspoons salt. Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
- Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides. Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
- Pat the chicken dry. Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes. Transfer to a platter. Repeat with the remaining chicken. Discard the excess oil.
- Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot. Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley. Push the onion mixture to one side, then add the chicken to the pot, skin-side up. Spoon some of the onion mixture over the chicken and add 2 cups water. Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
- Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes. Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside. Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown. Set aside on paper towels.
- Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, about 20 more minutes. Arrange the chicken on a platter. Top with the olive sauce, apricot mixture and almonds. Serve with couscous.
CHICKPEA AND SPINACH WITH FRESH FIGS AND BLACK OLIVES TAJINE.
I thought I might do a little variation on a traditional morrocan dish (because I bought myself a new Tajine). This Dish has the unusual combination of orange zest and fresh green chillies and whole spices.The Tajine I am using is a 32cm one (quite large but everything will fit in a large casserole dish). And please try to use Fresh figs (I have a little tree that gives me some fruit now and then) and tinned spinach (it just has that deeper taste). I just like it in a bowl with warm pita or soft tortilla but can be served with couscous or boiled rice. Please enjoy and let me know what you think...I love it.
Provided by Baldiechef
Categories Stew
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 290.5, Fat 15.9, SaturatedFat 2.1, Sodium 321.6, Carbohydrate 33.9, Fiber 7.8, Sugar 10.7, Protein 7.7
CHICKEN TAGINE WITH OLIVES, FIGS, AND PRESERVED LEMONS
This is a Moroccan-inspired braised chicken dish with olives, dried figs, and preserved lemons. This recipe is great with some broad egg noodles that have been tossed with extra-virgin olive oil and some freshly chopped parsley.
Provided by Rippin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h50m
Yield 6
Number Of Ingredients 15
Steps:
- Season chicken with 1 tablespoon olive oil, salt, and pepper.
- Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.
- Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
- Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.7 g, Cholesterol 114.7 mg, Fat 16.7 g, Fiber 6.7 g, Protein 40.2 g, SaturatedFat 3.6 g, Sodium 4596.9 mg, Sugar 20 g
SPINACH AND BLACK OLIVES
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and trim tough stems from spinach.
- Mince garlic; pit olives.
- Heat small nonstick pot and spray lightly with pan spray; saute garlic for 30 seconds.
- Add spinach, olives and pepper flakes; cover and steam spinach for a few minutes, until wilted.
- Season with salt, and serve.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 571 milligrams, Sugar 1 gram
SLOW-COOKER CHICKPEA TAGINE
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.
Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges
VEGETARIAN FIG, OLIVE AND CHICKPEA TAGINE
I adapted several Morrocan recipes to create this over-the-top tagine. It takes a bit of work, and can be cooked the day before serving. I like to serve it with couscous and pita bread.
Provided by Juliawiggins
Categories Stew
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 135.9, Fat 3.2, SaturatedFat 0.4, Sodium 317.8, Carbohydrate 24.3, Fiber 5.9, Sugar 4.9, Protein 4.6
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