Tagine of Chickpeas with Olives and Prunes

5 from 2 votes

Prep Time10 mins

Cook Time1 hr 10 mins

Total Time1 hr 20 mins

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 542kcal

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

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.