Apr 15

Healthy cooking with dried figs, chickpeas and vegetables

Salad with dried figs, chickpeas and vegetables



With the arrival of autumn, more succulent dishes become more appealing, so today we bring you a recipe with dried figs that is as appetizing as it is healthy, perfect for slow cooking, soft and nutritious.


The great advantage of using El Pajarero dried figs in gastronomy is that they can be used in both desserts and savory dishes, and combined with certain ingredients, they enhance the flavor of this delicious fruit that is as nutritious as it is healthy.


Below we describe the recipe for six people and the preparation of this delicious dish with dried figs, chickpeas, world spices and seasonal vegetables. It is ideal to combine with couscous or white rice.



- 150 g of dried figs El Pajarero


- 2 zucchini


- 400 g cooked chickpeas


- 200 g sweet potato


- 1 large tomato, peeled and cut into small pieces (or 200 g canned tomatoes)


- 3 baby carrots


- 150 g green beans


- 2 red onions


- 1 clove of garlic


- A pinch of cinnamon powder or cinnamon stick


- 1 teaspoon cumin


- 500 ml vegetable stock


- 1 tablespoon of honey


- 1 teaspoon of grated fresh ginger


- ½ chili pepper


- Salt, black pepper


- Extra virgin olive oil.


- Fresh mint


- 30g cashew nuts


- Spices such as sesame, coriander and turmeric to taste.




- Place the pot on the hob with a splash of oil, when it is hot, add the onions cut into julienne strips, sprinkle some salt, sauté until transparent.


- Add the small chopped garlic clove.


- Set the onion aside for the sides, leave a hole in the center and add the spices, grated fresh ginger, teaspoon cumin, ½ teaspoon cinnamon, 1 teaspoon turmeric, sesame and coriander. Let them warm up a little to release all their aromas.


- Add the tomato and the broth.


- Add the cut zucchini and the sweet potato .


- Add the green beans, trimmed and cut into 3 or 4 pieces each.


- Add the carrots cut into large pieces.


- Season with salt and pepper and cook for about 30 minutes with the lid on.


- Drain the chickpeas in a colander under the tap and set aside.


- Add the drained chickpeas and mix gently with a wooden or silicone spoon so as not to break the vegetables.


- Once the vegetables are tender, add the halved dried figs to the pot.


- Pour a thin drizzle of extra virgin olive oil over the preparation along with some mint leaves.


- Serve with couscous or white rice.