Chick-Pea Tomato Stew with Moroccan Flavors |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound dried chick-peas (about 2 1/3 cups), picked over |
2 cinnamon sticks, broken in half |
1 teaspoon cumin seeds |
1/4 cup olive oil |
3 large onions, sliced thin (about 7 cups) |
two 28- to 32-ounce cans whole tomatoes, drained, reserving juice, and chopped |
1 cup raisins |
1/3 cup chopped peel of preserved lemons |
3/4 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1 1/2 pounds fresh spinach, stems trimmed and leaves washed well and drained (about 10 cups packed) |
1/2 to 1 pound dried beans, picked over |
accompaniment: couscous and crusty bread |
Directions:
1. In a bowl soak chick-peas in water in cover by 2 inches overnight or quick-soak (procedure page 103) and drain.
2. In a 3-quart saucepan combine chick-peas, 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 chick-peas are just tender. Discard cinnamon. Chick-peas may be made 1 day ahead, cooled completely, and chilled in their cooking liquid, covered.
3. 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, chick-peas with cooking liquid, raisins, preserved lemon peel, ground cumin, and coriander and bring to a simmer. Cook stew about 45 minutes, or until chick-peas are tender and liquid is thickened slightly. Stir in spinach, a heaping handful at a time, and cook until wilted and just tender.
4. Season stew with salt and pepper and serve with couscous and bread.
5. To quick-soak dried beans: In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
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