CHICK-PEA TOMATO STEW WITH MOROCCAN FLAVORS

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CHICK-PEA TOMATO STEW WITH MOROCCAN FLAVORS

1 pound dried chick-peas (about 2 1/3 cups), picked over2 cinnamon sticks, broken in half1 teaspoon cumin seeds1/4 cup olive oil3 large onions, sliced thin (about 7 cups)two 28- to 32-ounce cans whole tomatoes, drained, reserving juice, and chopped1 cup raisins1/3 cup chopped peel of preserved lemons3/4 teaspoon ground cumin1/2 teaspoon ground coriander1 1/2 pounds fresh spinach, stems trimmed and leaves washed well and drained (about 10 cups packed)

Dried Beans1/2 to 1 pound dried beans, picked over

Accompaniment: couscous and crusty bread 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: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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Title: Preserved Lemons Categories: Condiments, Fruits, Harned 1994, Moroccan, Preserving Yield: 1 batch 5 Lemons 1/4 c Salt; more if desired 1 Cinnamon stick 3 Cloves 5 To 6 coriander seeds 3 To 4 black peppercorns 1 Bay leaf Freshly squeezed lemon juice -- if necessary The author writes: "Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetables tagines, recipes for chicken with lemons and olives, and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said. In Morocco they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I have had excellent luck with American lemons from Florida and California. "Moroccan Jews have a slightly different procedure for pickling, which involves the use of olive oil, but this recipe, which includes optional herbs (in the manner of Safi), will produce a true Moroccan preserved-lemon taste. "The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again. (As a matter of fact, I keep a jar of used pickling juice in the kitchen, and when I make Bloody Marys or salad dressings and have a half lemon left over, I toss it into the jar and let it marinate with the rest.) Use wooden utensils to remove lemons as needed." "Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds, if desired." To make preserved lemons: If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily. Quarter the lemons from the top to within 1/2" of the bottom, sprinkle salt on the exposed flesh, and then reshape the fruit. Place 1 tb. salt on the bottom of a sterilized one-pint mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices, between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice - not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired - and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year. *According to the late Michael Field, the way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing. Cathy's note: I thought that the Safi spice combination sounded so good that I included it all as part of Wolfert's recipe although, when she wrote it, she only called for the lemons and salt as the main ingredients and made the rest of the ingredients optional. From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New York: Harper & Row, Publishers, Inc., 1987. Pp. 30-32. ISBN 0-06-091396-7. Posted by Cathy Harned.