Post by chief_cook2 on Dec 13, 2002 16:13:34 GMT -6
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.
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.