Moroccan Chickpea and Tomato Stew

source: adapted from Epicurious

Serves 8.

2 1/3 cups of canned chickpeas
2 tsp cinnamon
1 tsp cumin seeds
3/4 tsp ground cumin
two 28- to 32-ounce cans chopped tomatoes
1 cup raisins
1/3 cup chopped peel of preserved lemons, or dried apricots
1/2 tsp ground coriander
1/4 cup olive oil
3 large onions, sliced thin (about 7 cups)
1 1/2 pounds fresh spinach, stems trimmed and leaves washed
well and drained (about 10 cups packed)

• In a 3-quart saucepan combine chick-peas, cinnamon, cumin seeds, and water to cover, by 2 inches. Start heating over medium-high heat.
   
• Add tomatoes, raisins, preserved lemon peel, ground cumin, and coriander and bring to a simmer. 
   
• Meanwhile, in a large heavy kettle heat oil over moderate heat and cook onions, stirring occasionally, until deep golden brown, about 15 minutes. Add to the chickpea mixture, and 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 bread or pita.

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