This stew is from guest cook, Yumi. She’s made it a few times, and she has it down to a science. I feel it tastes better with a half-pound of chopped, cooked bacon added. But that’s just me.
She got this from a cooking friend, who cannot remember it’s source. That said, there are 1.5 million recipes for Moroccan Chickpea Stew on the web, and now this is one of them.
What you’ll need:
- 3 cans chickpeas, drained
- 1T ground cumin
- 1t ground coriander
- 0.5t ground cardamom
- 0.5t ground cinnamon
- 3T olive oil
- 2 large onions, medium-chopped
- 2 28-oz cans whole or diced tomatoes, NOT drained
- 0.5 cups chopped peel of preserved lemons—maybe optional because who the hell has these at home?
- 20 oz frozen spinach
What to do:
In a heavy saucepan large enough to accommodate all the ingredients with ease, cook the onions in olive oil over low heat, until deep, golden brown—about 20 minutes.
Stir in the tomatoes, chickpeas, preserved lemon and spices. Mix and bring to a simmer.
Cook the stew for about 45 minutes or until the liquid has slightly thickened, then stir in the spinach a few ounces at a time, and cook until just wilted. Season to taste with salt and pepper.