Moroccan Chickpea Tomato Stew

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Moroccan Chickpea Tomato Stew

 

1 pound dried chickpeas (about 2 1/3 cups), picked over

2 cinnamon sticks, broken in half

1 tsp cumin seeds

1/4 cup olive oil

3 large onions, sliced thin (about 7 cups)

2 28- to 32-oz cans whole tomatoes, drained & chopped, juice reserved

1 cup raisins

1/3 cup chopped peel of preserved lemons

3/4 tsp ground cumin

1/2 tsp ground coriander

1 1/2 pounds fresh spinach, stems trimmed and leaves washed well and

drained

1/2 to 1 pound dried beans, picked over

 

In a bowl, cover chickpeas in water by 2 inches and soak overnight.

Drain and rinse.

 

In a 3-quart saucepan combine chickpeas, cinnamon, cumin seeds, and water to

cover, by 2 inches, and simmer, covered partially, adding more water if

necessary, 1 to 1 1/4 hours, or until chickpeas are just tender. Discard

cinnamon.

 

In a large, heavy kettle, heat oil over moderate heat and cook onions, stirring

occasionally, until deep golden brown, about 15 minutes.

Stir in tomatoes with reserved juice, chickpeas with cooking liquid, raisins,

preserved lemon peel, ground cumin, and coriander and bring to a simmer.

 

Cook stew about 45 minutes, or until chickpeas are tender and liquid is

thickened slightly. Stir in spinach, a heaping handful at a time, and cook until

wilted and just tender.

 

Season stew with salt and pepper and serve with couscous and bread.

 

Makes 8 servings.

 

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!

 

 

 

 

 

 

 

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