This recipe is from Mediterranean Harvest, by Martha Rose Shulma. I found it in one of Food & Wine's Best of the Best series.
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.
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 4|
|Calories from Fat: 102 (27%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 44.8mg||2 %|
|Potassium 1530.8mg||40 %|
|Total Carbohydrate 60.1g||18 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 42.8g|
|Protein 15.7g||22 %|
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Calories per serving: 374
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