CHICK-PEA TOMATO STEW WITH MOROCCAN FLAVORS

Chick-Pea Tomato Stew with Moroccan Flavors image

Categories Bean Onion Tomato Stew Vegetarian Spinach Chickpea Winter Cinnamon Gourmet

Yield Serves 8

Number Of Ingredients 14

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Ingredients

1 pound dried chick-peas (about 2 1/3 cups), picked over
2 cinnamon sticks, broken in half
1 teaspoon cumin seeds
1/4 cup olive oil
3 large onions, sliced thin (about 7 cups)
two 28- to 32-ounce cans whole tomatoes, drained, reserving juice, and chopped
1 cup raisins
1/3 cup chopped peel of preserved lemons
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 pounds fresh spinach, stems trimmed and leaves washed well and drained (about 10 cups packed)
Dried Beans
1/2 to 1 pound dried beans, picked over
Accompaniment: couscous and crusty bread

Steps:

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:
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.

*** Explore more Chick-Pea Tomato Stew With Moroccan Flavors Recipes »

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Ifeholuwah Adebisi

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This is my new favorite stew recipe! It's so easy to make and the flavors are incredible. I love the combination of chickpeas, tomatoes, and spices. I've made it several times already and it's always a hit with my family and friends.

Gyamfi Ransford

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Meh, not impressed. The stew was bland and lacked flavor. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I got a bad batch of spices?

Iman Samwel

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This stew was a bit too spicy for my taste, but I think that's just a personal preference. The flavors were good and the ingredients were fresh. I might try making it again with less cayenne pepper next time.

Nayeema Maseer

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Wow, this chickpea and tomato stew is amazing! I'm not usually a big fan of stews, but this one is truly exceptional. The flavors are so well-balanced and the spices are perfectly blended. I love the combination of sweet and savory, with a hint of ta

Sanam Chy

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Easy to follow recipe, and the end result was delicious! I made this for dinner last night and my family loved it. The flavors were spot-on and the stew had a nice, thick consistency. I served it with couscous and a side of yogurt. Will definitely ma

Haroon Mashi

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This chickpea and tomato stew was a delightful culinary journey to Morocco. The flavors were rich and complex, with a perfect balance of sweet, savory, and tangy notes. The spices were aromatic and warm, creating a comforting and inviting dish. The c

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