Yield: 1 Servings
|1 pounds||Dried chick-peas; (about 2 1/3 cups), picked over|
|2||Cinnamon sticks; broken in half|
|1 teaspoon||Cumin seeds|
|¼ cup||Olive oil|
|3 larges||Onions; sliced thin, (about 7 cups)|
|2 cans||(28-32 oz) whole tomatoes; drained, reserving juice, and chopped|
|⅓ cup||Chopped peel of preserved lemons|
|¾ teaspoon||Ground cumin|
|½ teaspoon||Ground coriander|
|1½ pounds||Fresh spinach; stems trimmed and leaves washed well and drained, (about 10 cups packed)|
|Couscous and crusty bread|
In a bowl soak chick-peas in water in cover by 2 inches overnight or quick-soak (procedure page 103) and drain.
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 1¼ 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.
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.
Season stew with salt and pepper and serve with couscous and bread.
TO QUICK-SOAK DRIED BEANS
½ 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.
Gourmet January 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998