Chick-Pea Tomato Stew With Moroccan Flavors
Last updated 6/12/2012 1:13:25 AM. Recipe ID 41845. Report a problem with this recipe.
Title: Chick-pea tomato stew with moroccan flavors
Yield: 1 Servings
1 lb Dried chick-peas; (about 2
-1/3 cups), picked over
2 Cinnamon sticks; broken in
1 ts Cumin seeds
1/4 c Olive oil
3 lg Onions; sliced thin, (about
2 cn (28-32 oz) whole tomatoes;
-drained, reserving juice,
1 c Raisins
1/3 c Chopped peel of preserved
3/4 ts Ground cumin
1/2 ts Ground coriander
1 1/2 lb Fresh spinach; stems trimmed
-and leaves washed well and
-drained, (about 10 cups
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 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.
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
1/2 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
Didn't find the recipe you were looking for? Search for more here!