Tagine of Chickpeas with Olives and Prunes
Updated Feb 15, 2021, Published Nov 01, 2015
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This recipe is my vegan adaptation of the classic Chicken Marbella from The Silver Palate Cookbook.
Tagine of Chickpeas with Olives and Prunes
Ingredients
- Gluten-free nonstick spray or coconut oil, for the pan
- 2 cups or one 19-ounce can cooked chickpeas
- 1½ cups quinoa
- 1½ cups vegetable broth
- 1½ cups water
- ¾ cup dried prunes
- ½ cup mixed pitted olives
- ½ cup coconut sugar or xylitol
- ½ cup dry white wine, for alcohol-free, use ¼ cup lemon juice with ¼ cup water and 10 drops stevia
- 3 tablespoons capers, with juice
- 3 tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 6 garlic cloves, minced
- 2 tablespoons dried oregano
- 1 teaspoon ground coriander
- Pinch of ground cloves
- 3 bay leaves
Instructions
- Preheat the oven to 325ºF. Grease a tagine (clay baking dish), a ceramic casserole dish with a lid, or a large (9x13-inch) rectangular cake pan.
- Combine all of the ingredients in your dish of choice and cover. Bake for 40 minutes, then stir and check liquid levels. If the quinoa isn’t yet cooked and it looks like the liquid is almost completely absorbed, add another ½ cup water. Cover again and return to the oven for another 20 minutes.
- Continue to add water, ¼ cup at a time, baking for 10-15 minute intervals, until the quinoa is fully cooked and all liquid is absorbed. Serve hot.
Nutrition
Calories: 542kcalCarbohydrates: 89gProtein: 17gFat: 12gSaturated Fat: 1gSodium: 798mgPotassium: 875mgFiber: 13gSugar: 17gVitamin A: 530IUVitamin C: 2.7mgCalcium: 107mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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