Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
Ingredients
- 2 T. extra virgine olive oil
- 2 onions sliced
- 4 garlic cloves chopped
- 1 tsp. cumin seeds crushed
- 1 tsp. fennel seeds crushed
- 1 tsp. brown sugar or 2 tsp. pomegranate molasses
- 1 T. white wine vinegar sherry venegar, or lemon juice
- 4 can (14 oz) tomatoes draned and chopped
- 0.5 tsp Aleppo pepper*
- 4 leaf spinach
- 0.5 pound dried chick peas, cooked and drained or 1 can(15 o rinsed and drained
- 1 Salt
- 0.25 c chopped fresh herbs, preferable a mix of flat-leaf
- 1 Lemon wedges
- 1 Drained yogurt
- 1 *If you can't find Alepo pepper substitute 4 parts sweet paprika to 1 part cayenne
Preparation
Heat the oil in a large nonstick skillet over medium heat and add the onions. cook, stirring, until tender, about 5 minutes, add the garlic, cumin, and fennel seeds. Cook until the onion has colored slightly, 5 to 8 minutes. Add the sugar and stir together for a minute, then stir in the vinegar, tomatoes, and Aleppo pepper. Cook, stirring, until the tomatoes have cooked down a bit, about 10 minutes. Stir in the spinach, chick peas, and salt (about 1 tsp). Add enough water so that the dish can simmer. Simmer uncovered over medium heat, stirring often, for 20 to 25 minutes. The stew should be saucy but not watery. Add salt to tast and stir in the herbs. Serve with lemon wedges and yogurt. I also served with brown rice.
