Chickpea Tomato Stew w Moroccan Flavors

This recipe is from Gourmet Magazine, I found it on Epicurious.com.  It's perfect for when I have a large crowd and when my vegan brother is visiting.  It's quick to make if you use canned beans, as I usually do.  The recipe says to serve with couscous and bread, but it tastes great served over quinoa or rice.


Makes 8 large portions


1 pound dried chick-peas (about 2 1/3 cups), picked over or canned beans
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 lbs fresh spinach, stems trimmed, washed well and drained (about 10 cups packed)

If not using canned beans, soak chick-peas in water in cover by 2 inches overnight or quick-soak 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 min. Stir in tomatoes with juice, chick-peas with cooking liquid, raisins, preserved lemon peel, ground cumin, and coriander and bring to a simmer. Cook about 45 minutes, or until chickpeas 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.