Chick-Pea Tomato Stew with Moroccan Flavors
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Dried chick-peas; (about 2 1/3 cups), picked over |
| 2 | Cinnamon sticks; broken in half | |
| 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 lemons |
| 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 packed) |
| ACCOMPANIMENT | ||
| Couscous and crusty bread |
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