Chickpea and Spinach with Fresh Figs and Black Olives Tajine
Elevate your weeknight dinner routine with this vibrant Chickpea and Spinach with Fresh Figs and Black Olives Tajine, a fusion of Mediterranean and North African flavors that’s as nourishing as it is delicious. This plant-based dish features tender chickpeas simmered with aromatic spices like cumin, cinnamon, and coriander, complemented by the natural sweetness of fresh figs and the briny depth of black olives. Baby spinach adds a nutrient-packed freshness, while a splash of lemon juice brightens every bite. Ready in just 40 minutes, this veggie-packed tajine is perfect for an elegant meal served over couscous, rice, or with warm flatbread. Vegan-friendly, high in fiber, and bursting with unique flavors, this recipe balances savory, sweet, and citrusy notes in every spoonful.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground coriander
- 2 cups canned chickpeas, drained and rinsed
- 1 cup vegetable broth
- 6 fresh figs, halved
- 0.5 cup pitted black olives
- 4 cups baby spinach leaves
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or tajine pot over medium heat.
Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, ground cinnamon, and ground coriander. Cook for 1 minute, until the spices are fragrant.
Add the chickpeas and vegetable broth to the pot, stirring to combine. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld.
Gently stir in the fresh figs and black olives, being careful not to crush the figs. Cook for an additional 5 minutes until the figs are softened.
Add the baby spinach leaves a handful at a time, stirring until they wilt into the dish.
Stir in the lemon juice, then season the tajine with salt and black pepper to taste.
Remove the tajine from the heat. Sprinkle the dish with fresh parsley, if using, and serve hot with warm flatbread, couscous, or rice.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 15.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
