Thursday, November 5, 2009

Food For Thought Thursdays: Moroccan-Style Chickpeas with Preserved Lemons

Now for something a bit more exotic. I bet this is incredible with lamb. Enjoy!


3 tablespoons olive oil
½ medium onion, diced small
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground cayenne
2 cloves garlic, minced
1 14.5-ounce can small-diced tomatoes, with juice
2 15.5-ounce cans chick peas (garbanzo beans), drained and rinsed
1 ½ tablespoons minced preserved lemon peel
¼ cup raisins
¼ cup chopped parsley

Heat olive oil in a large sauté pan over medium high heat.

Add onion and spices and sauté for about five minutes.

Add garlic and sauté for about thirty seconds.

Add tomatoes with their juice, chick peas, preserved lemon peel, raisins, and a half cup of water. Stir. Lower heat until the stew is barely simmering. Cover and simmer for 45 minutes, stirring occasionally. Add more water if it starts to look dry.

When you’re ready to eat, sprinkle with parsley and serve.

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