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Ingredientes
- 1 lb Dry chick-peas, (about 2 1/3 c.), picked over
- 2 x Cinnamon sticks, broken in half
- 1 tsp Cumin seeds
- 1/4 c. Extra virgin olive oil
- 3 lrg Onions, sliced thin, (about 7 c.)
- 2 can (28-32 ounce) whole tomatoes, liquid removed, reserving juice, and minced
- 1 c. Raisins
- 1/3 c. Minced peel of preserved lemons
- 3/4 tsp Grnd cumin
- 1/2 tsp Grnd coriander
- 1 1/2 lb Fresh spinach, stems trimmed and leaves washed well and liquid removed, (about 10 c. packed) Couscous and crusty bread
Direcciones
- In a bowl soak chick-peas in water in cover by 2 inches overnight or possibly quick-soak (procedure page 103) and drain.
- In a 3-qt 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 hrs, or possibly till chick-peas are just tender. Throw away 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, till deep golden, about 15 min. Stir in tomatoes with reserved juice, chick-peas with cooking liquid, raisins, preserved lemon peel, grnd cumin, and coriander and bring to a simmer.
- Cook stew about 45 min, or possibly till chick-peas are tender and liquid is thickened slightly. Stir in spinach, a heaping handful at a time, and cook till wilted and just tender.
- Season stew with salt and pepper and serve with couscous and bread.
- TO QUICK-SOAK Dry BEANS
- 1/2 to 1 lb. dry beans, picked over
- In a colander rinse the beans under cool water and throw away any discolored ones. In a kettle combine the beans with sufficient cool water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 min.
- Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
- Serves 8.
