Chick-Pea Tomato Stew With Moroccan Flavors
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Chick-Pea Tomato Stew With Moroccan Flavors
  Moroccan    Stews  
Last updated 6/12/2012 1:13:25 AM. Recipe ID 41845. Report a problem with this recipe.
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      Title: Chick-pea tomato stew with moroccan flavors
 Categories: None
      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
           -7 cups)
      2 cn (28-32 oz) whole tomatoes;
           -drained, reserving juice,
           -and chopped
      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.
  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.
  Serves 8.
  Gourmet January 1996

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Recipe ID 41845 (Apr 03, 2005)

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