250
g
Tomatoes - skinned, cored and roughly chopped
0.5
cup
Raisins
0.5
a Preserved lemon - pulp removed, cut into strips
0.25
tsp
ground Cumin seed
0.25
tsp
ground Coriander seed
180
g
baby Spinach leaves
Instructions
Cover the chickpeas with cold water and leave to soak for 12 hours.
Discard the soaking water and fill the pan with cold water to 2 cm above the chickpeas. Add the cinnamon and cumin seeds and bring to the boil. Reduce heat and simmer for up to 60 minutes (start checking at 45 minutes).
Meanwhile, heat the oil in a heavy pan over low-medium heat and add the onion. Sauté, covered, until it starts to clear.
Add the tomatoes, raisins, lemon and ground spices to the onions and simmer, covered, until the chickpeas are almost done – about 45 minutes.
Add the spinach leaves to the pan and continue to simmer, covered, until they are fully wilted – about 10 minutes.
Stir the chickpeas into the tomato mixture and serve with couscous.
Recipe Notes
If using tinned chickpeas, add the cinnamon and cumin seeds to the pan with the onion.
Preserved Lemon