I was immediately struck with the need to make it as [...]]]> A couple weeks ago, my mom and I were chatting about recipes, which isn’t particularly out of the ordinary.  She showed me one she had recently clipped from a magazine at her hair salon – dedicated chefs will find inspiration in the most unlikely places.

I was immediately struck with the need to make it as soon as I read the title, and my mom dropped me at the train station with half her bag of dried figs(a key ingredient) that very day.  I was faced, however, with two problems: the dish required a slow cooker, which I have yet to acquire (and have no room to store), and it starred chicken, which I will only eat organic and didn’t want to spend the money on.

But those were easy problems for a failing recipe-follower to solve.  I veganized the recipe and simmered it on the stove, and it turned out so wonderfully that I went back for seconds in lieu of dessert.  A rare occurrence.

chickpea-fig tagine (adapted from Relish magazine)

• 2 c cooked chickpeas
• 1.5 T evoo
• 2 t ground cumin
• 1 t coriander
• 1/2 t turmeric
• 1/4 t ground ginger
• 1/4 t cayenne pepper
• 1/4 t black pepper
• 1/2 t sea salt
• 2 cloves garlic, minced
• 1 large sweet onion, chopped
• 2 small sweet potatoes, scrubbed and chopped into 1/2″ cubes
• 8 dried figs, stems removed and cut into quarters*
• 3 c low sodium vegetable broth
• zest and juice of one orange
• 1 T agave
• 8 oz kale, coarsely chopped

*I used Turkish smyrna figs, which are a larger variety.  If using smaller figs, use about 12 and chop in half.

1) Heat oil over medium heat in large pot.  Add onion, sauté until soft and browned.  Add garlic, sauté 30 seconds; add spices, sauté until fragrant, about 30 seconds.  Add chickpeas, toss to coat.  Add vegetable broth, figs, sweet potato, orange zest and juice, and agave.  Scrape bottom of pot to remove browned bits.  

2) Bring to a boil.  Lower heat and simmer covered, one hour.

3) Add kale; cover pot and simmer 10 more minutes, until kale has turned bright green and wilted.  Stir in kale.  Serve warm.

This was so delicious.  Time consuming?  Yes.  Worth it?  Oh my god.  There is so much flavor in this dish; it is one of those where you just have to savor each bite, because every spoonful has so much complexity in taste.

I cannot wait to eat the leftovers.  Good eye, Mom.

Does a family member pass recipe inspiration on to you?

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