Chickpea Tomato Stew with Moroccan Flavours

INGREDIENTS
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)
Accompaniment: couscous and crusty bread

METHOD
In a bowl soak chick-peas in water in cover by 2 inches overnight and drain (or use canned chickpeas).
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.

SERVINGS
8

SOURCE
Epicurious Website (GourmetJanuary 1996)