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1
Heat your 6 tbls of olive oil in a pan and fry your onions till see through (not golden). Add your garlic now cook till golden.
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2
Add your olives and gently cook till they soften slightly (don't let your onion and garlic burn).
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3
lower the heat and add your WHOLE SPICE let them heat through for a min or two (you should smell a nutty scent).Remove from heat.
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4
Add the POWDER SPICE to the warm pan and stir put back on a low heat and keep moving the mix around for no more than a min (don't let it burn) it may smell muddy--that's the cinnamon and chile (they don't like each other but taste great together) but that means it's ready.
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5
Mix in your TINNED drained spinach,.
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6
Add your veg stock to the mixture and stir in, bring too simmer point and remove from heat.
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7
Put your chickpeas (rinsed and drained) into your Tajine or casserole and stir in the mixture. Make sure you cover with a lid and place in a cold oven.
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8
Cook for one and a half hours on 200u00b0C.
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9
While that's simmering away place together the figs, coriander, chilie, and 2 tbps of olive oil.and mix gently together, set aside to let the flavours meld.
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10
After an hour and a half remove from the oven and pour the fig mix over the spinach and chickpeas, recover and cook for a further 30 minutes--don't stir.
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11
Remove from the oven and now gently turn it all together and salt to taste.
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12
Sprinkle the orange zest over and take to the table.
