Recipe - Chick-Pea Tomato Stew With Moroccan Flavors

1 pound Dried chickpeas; (about 2
1/3 cups), picked over
2 Cinnamon sticks; broken in
half
1 teaspoon Cumin seeds
One fourth cup Olive oil
3 lg Onions; cut or sliced up thin, (about
7 cups)
2 cn (2832 oz) whole tomatoes;
drained, reserving juice,
and chopped
1 cup Raisins
1/3 cup Chopped peel of preserved
lemons
Three fourths teaspoon Ground cumin
One half teaspoon Ground coriander
1 One half pound Fresh spinach; stems trimmed
and leaves washed well and
drained, (about 10 cups
packed)

ACCOMPANIMENT
Couscous and crusty bread

In a bowl soak chickpeas in water in cover by 2 inches overnight or
quicksoak (procedure page 103) and drain.

In a 3quart 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 One fourth hours, or until chickpeas are just tender. Discard
cinnamon. Chickpeas may be made 1 day ahead, cooled completely, and
chilled in their cooking liquid, covered.

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.

TO QUICKSOAK DRIED BEANS

One half to 1 pound dried beans, picked over

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.

Serves 8.

Gourmet January 1996

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998