| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Moroccan | 1 | Servings | |
INGREDIENTS
| 1 | lb | Dried chick-peas, about 2 |
| 1/3 cups picked over | ||
| 2 | Cinnamon sticks, broken in | |
| half | ||
| 1 | t | Cumin seeds |
| 1/4 | c | Olive oil |
| 3 | Onions, sliced thin about | |
| 7 cups | ||
| 2 | 28-32 oz whole tomatoes | |
| drained reserving juice | ||
| and chopped | ||
| 1 | c | Raisins |
| 1/3 | c | Chopped peel of preserved |
| lemons | ||
| 3/4 | t | Ground cumin |
| 1/2 | t | Ground coriander |
| 1 1/2 | lb | Fresh spinach, stems trimmed |
| and leaves washed well | ||
| and | ||
| drained about 10 cups | ||
| packed | ||
| Couscous and crusty bread |
INSTRUCTIONS
1998 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 1/2 to 1 pound dried beans, picked over 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. Serves 8. Gourmet January 1996 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05,
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3900
Calories From Fat: 1729
Total Fat: 194.3g
Cholesterol: 607.8mg
Sodium: 4566.5mg
Potassium: 8080.1mg
Carbohydrates: 344.8g
Fiber: 70.8g
Sugar: 175.4g
Protein: 234.1g