Chick-Pea Tomato Stew with Moroccan Flavors

• 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 (about 7 cups)
• two 28- to 32-ounce cans 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)
• 1/2 to 1 pound dried beans, picked over
• Accompaniment: couscous and crusty bread

1. In a bowl soak chick-peas in water in cover by 2 inches overnight or quick-soak (procedure page 103) and drain.
2. 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.
3. Discard cinnamon.
4. Chick-peas may be made 1 day ahead, cooled completely, and chilled in their cooking liquid, covered.
5. In a large heavy kettle heat oil over moderate heat and cook onions, stirring occasionally, until deep golden brown, about 15 minutes.
6. Stir in tomatoes with reserved juice, chick-peas with cooking liquid, raisins, preserved lemon peel, ground cumin, and coriander and bring to a simmer.
7. Cook stew about 45 minutes, or until chick-peas are tender and liquid is thickened slightly.
8. Stir in spinach, a heaping handful at a time, and cook until wilted and just tender.
9. Season stew with salt and pepper and serve with couscous and bread.
10. In a colander rinse the beans under cold water and discard any discolored ones.
11. 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.
12. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

chickpeas, cinnamon sticks, cumin seeds, olive oil, onions, tomatoes, raisins, peel of preserved lemons, ground cumin, ground coriander, fresh spinach, beans, accompaniment

Taken from www.epicurious.com/recipes/food/views/chick-pea-tomato-stew-with-moroccan-flavors-11434 (may not work)