Vegan Fig Chickpea Stew

Sweet, succulent fresh figs are a versatile fruit that can be the star of sweet or savory vegan recipes. This richly spiced stew features aromatics, warm spices, chickpeas, and fresh herbs.
Sweet, succulent fresh figs are a versatile fruit that can be the star of sweet or savory vegan recipes. This richly spiced stew features aromatics, warm spices, chickpeas, and fresh herbs.

Vegan Fig Chickpea Stew

Serves 4

Ingredients:

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• 1 tablespoon olive oil

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• 1 onion, finely chopped

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• 2 garlic cloves, minced

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• 2 tablespoons minced fresh ginger

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• 1 cup red wine

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• 1 teaspoon ground cumin

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• 1 teaspoon ground coriander

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• 1/4 teaspoon ground cinnamon

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• 1/4 teaspoon ground cardamom

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• 1 pinch saffron thread, crushed

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• 1 pinch ground red pepper

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• 2 cups vegetable broth

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• 1 (15-ounce) can fire-roasted diced tomatoes

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• 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed, drained, divided

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• 6 fresh figs, chopped, divided

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• 1 tablespoon chopped fresh mint

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• 1 tablespoon chopped fresh cilantro

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• Salt and freshly ground black pepper to taste

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• Chopped toasted pecans for garnish

Directions:

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1. Heat oil in a large Dutch oven over medium-high heat.

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2. Add onion and cook, stirring often, until softened and caramelized. Add garlic and ginger and cook, stirring, for 1 minute.

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3. Pour in wine to deglaze pan, scraping the bottom with a wooden spoon or silicon spatula to release any browned bits.

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4. Add cumin, coriander, cinnamon, cardamom, saffron, and red pepper, stirring to incorporate.

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5. Add 1 cup broth, tomatoes, 2-1/2 cups chickpeas, and all but 1/4 cup of the chopped figs and bring to a boil.

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6. In a blender or food processor, puree remaining broth, chickpeas, and figs.

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7. Add puree to stew, stir and bring to a low boil. Reduce  heat to low, cover, and simmer for 20 minutes.

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8. Stir in mint and cilantro. Season with salt and pepper. Serve hot, garnished with pecans.

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