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Moroccan Chickpea & Tomato Stew


Posted by : unknown

Preparation time : 1 Hrs 0 Min

Cooking time : 2 Hrs 30 Min

Level of difficulty : Low

Moroccan Chickpea & Tomato Stew


0 servings

  • 1 pound Dried chick-peas; (about 2 1/3 cups), picked over
  • 2 Cinnamon sticks; broken in half
  • 1 teaspoon Cumin seeds
  • 1/4 cup Olive oil
  • 3 large Onions; sliced thin,
  • 2 cans (28-32 oz) 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 pounds Fresh spinach; stems trimmed and leaves washed well and drained, (about 10 cups packed)
  • Couscous and crusty bread


In a bowl soak chick-peas in water overnight and drain. In a 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.

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