CHICK-PEA TOMATO STEW WITH MOROCCAN FLAVORS
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.
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Nancy Corbin
[email protected]I wasn't sure what to expect from this stew, but I was pleasantly surprised.
Md Moklasur
[email protected]This stew was easy to make and very tasty.
Mamata Gurung
[email protected]I loved the combination of spices in this stew. It was so flavorful and delicious.
Royal Kings
[email protected]This was a great recipe! The stew was flavorful and hearty. I served it with rice and it was the perfect meal.
Radoslaw Derewonko
[email protected]I made this stew for a potluck and it was a huge hit. Everyone loved it and asked for the recipe. I will definitely be making this again.
Kaylie Yochum
[email protected]This stew was a bit too spicy for my taste, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Elie Saliba
[email protected]I wasn't sure what to expect from this stew, but I was pleasantly surprised. It was very flavorful and the chickpeas were cooked perfectly. I will definitely be making this again.
Tamim Hasan
[email protected]This stew was easy to make and very tasty. I used canned chickpeas and tomatoes, and it still turned out great. I will definitely be making this again.
Cassie T
[email protected]I loved the combination of spices in this stew. It was so flavorful and delicious. I served it with naan bread and it was the perfect meal.
Kamala Shrestha
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The stew was flavorful and hearty. I will definitely be making this again.
Kc Dollar
[email protected]I've made this stew several times now and it's always a hit. It's so flavorful and easy to make. I love that I can use pantry staples to make it.
Angel Ross
[email protected]This chickpea and tomato stew was a delicious and easy weeknight meal. The flavors were amazing and the stew was very filling. I served it over rice and it was a perfect comfort food dinner.