Chick-pea tomato stew with moroccan flavors

Yield: 1 Servings

Measure Ingredient
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
1 cup Raisins
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.


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.

Serves 8.

Gourmet January 1996

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998

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