This looks delicious and I love that its so colorful and healthy. Love flavors like this. (Cracked green olives are olives that have been split open before theyre cured, which lets the brine penetrate. Im not skipping the preserved lemons eitherI went out especially for them as I had all the other ingredients on hand. 1 cup brined green olives (Aida recommended Cerignola) Love the way the couscous soaks up the flavorful sauce. Plus, I think the flavor is better than store-bought. Pinch saffron threads (optional) Top with apricots and raisins. Three: Add the chopped tomatoes, tomato puree, harissa, water and stock cube and stir well. Were not big squash eaters, and I was scared the carrots wouldnt work well, but they really did. Cant wait to try this dish. YUM. Yes, you can finish cooking it in the oven after youve browned the chicken. Thank you! I diced some golden raisons in my couscous with cilantro and almonds. Heat the oil in a large Dutch oven or heavy-bottomed pan over medium-high heat until beginning to smoke. About preserved lemonsif you dont want to shell out tons for premade, Deborah Madisons _Vegetarian Cooking for Everyone_ has a simple recipe for making your own. This was dinner tonight. I used less stock as I wanted a thicker stew/tagine went with about 1 cup instead of two, half of which was white wine. 1/4 cup extra-virgin olive oil. Made this recipe for a group (meat-eaters and veggies) and everyone loved it! I did notice the difference when we were in Paris the couscous was lighter than any Id had before. I was just discussing chick peas with my friend today and how I still dont like them. You have a great way of making me interested in your recipes and Id love to see you work with quinoa. thanks, deb! Preserved lemons are really just salt and lemon the pickling changes the flavor profile, though. Perhaps the best chicken tagine recipe ever. Enjoy! Didnt have preserved lemon, just zested one and put it on top with yogurt. I think the blandness of the main ingredients overpowered the flavorings. BOTH doggies will be there! They last a really long time and are cheap and easy to make. next time I will dice the squash and potato smaller so that it cooks faster, and may halve the olives so you can get them in more bites. 8. Use about 1 tablespoon of kosher salt and rub it all over the chicken. Grind some pepper all over the chicken. Or you can make your own! I didnt have the lemon so I tossed in a handfull of dried black currents. Think it would be great to simmer longer. This was fantastic and I cannot wait to make it again. (Plus her older sister lives in Paris and next time we visit we can check out the Moroccan place you reference. 188 Grand street. I doubled the spices and garlic. Pour over chicken. Delicious, easy to make. I just loved this today for lunch even more than I loved it for dinner. Thanks, Deb! This post may contain affiliate links. This recipe was simple and delicious! The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. This looks so delicious. Your email address will not be published. LOL Here is a nice Harira soup: https://ethnicspoon.com/moroccan-chickpea-and-lentil-soup-harira/. :). Thanks for all your lovely recipes! I typically add dried fruits (raisins, prunes, apricots, dried cherries- whatever I have open) I use kosher chicken cut-up pieces and never add salt, and always use quinoa flour instead of the flour. Very tastyand glad of it since I made a double recipe because I have a slew of white pumpkin that needed used. The lemons, olives, almonds, and cilantro were the perfect garnishes. PLEASE make your own preserved lemons rather than spending $10 on a tiny jar. Joy Youre cute. Your blog is beautiful and also usefula rare find. Either way, I love this recipe; thanks so much for sharing. Cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water if the pan gets too dark). I have the recipe somewhere. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside. PS I have been reading your blog for a few weeks but this is my first comment. This is just SO good the spices work really well, the olives and lemon slices inject little bursts of acidity, the yogurt add a touch of freshness.. absolutely perfect for a cold autumn night :). Love the flavor layering and the vegetables make it a healthy food. oh my, i LIVE for moroccan food this is definitely going into the menu bank for another weeknight moroccan fantasy (i wonder if my fiance is sick of it by now? oh well!). When I want to add animal-based protein, I often broil or roast chicken thighs at high heat, marinated in lemon juice, olive ol and honey, and serve with the stew over it. My first stab at cooking Moroccan and I will do it again! Toasted slivered almonds, for garnish I did not have almonds so I substituted green pumpkin seeds- not bad but almonds I think would have been even better. * what was different : no saffron, no cilantro, added 1 cubed chicken breast and 1 cubed green bell pepper (both enhanced the stew imho), and had thinly sliced lemon wedges instead of the recommended preserved lemons. Even so it was ablsolutely delightful. 2. My family loved it too! Please let me know by leaving a review below. Do you think you can sub something else for the chickpeas? Season both sides of chicken pieces with 2 teaspoons salt and 1/2 teaspoon pepper. Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. didnt have the lemons but the dish was still great. The smoker was set between 225-250F and it took a little over four hours to get the chicken to 165F. It gave the dish some depth. Good new year to you and yours. i used them a lot in tabouli and salad dressings, they add such a wonderful salty lemony kick. Ooh Ive wanted to try my hand at Moroccan dishes for a while but didnt know where to start. Thanks for leaving a comment. Deb, I love your site! And as much as it pains me to say that I do not like a particular piece of cookware especially one that is coated in lovely kiwi green enamel I dont really like it. This was so-so-so good! I love anything with chickpeas, so this is def going on the list. Looks delicious and healthy. I made this with my Valentine this year and it was so much fun to cook and eat. I just made this for dinner tonight we decided to do a meatless Monday kind of thing. The ingredients are fairly simple and the harder-to-find ones, like saffron and preserved lemons are optional the dish is incredibly healthy and its a nice healthy break from the heavier stews and soups that usually get us through the cold winters. 1 (3-inch) cinnamon stick So warm and inviting. Hope you enjoy! I cooked everything according to the instructions until I needed to simmer the chicken 10 mins before adding the carrots. . I just made this last night. I have been making of alot of cold weather meals lately! To veganize this, replace the butter with additional olive oil, use vegetable broth and skip the yogurt. Made this for dinner last night. I like it. Off topic but Id love a SmittenKitchen version of the Mark Bitman NYT article re: pantry essentials. This looks delicious and perfect for those times you want to skip the meat. Save my name, email, and website in this browser for the next time I comment. One question do you think it would work to substitute a couple of fresh tomatoes for the diced canned ones? Made this with bone in chicken breasts. Leslie !! And with some pre-chopping this can be a quick weeknight meal. Deb Perelman is a self-taught home cook and photographer and the creator of SmittenKitchen.com. My boys were luke warm. cant wait for leftovers tomorrow! one last comment this is even better the next day! I highly recommend adding cilantro, sliced almonds, and a bit of cinnamon to your couscous. maybe 1/2 and let it sit while I made the rest of the recipe. Place carrots and onions in a greased 5-qt. It makes the stew even more delicious! Thank you for the recipe! Tie the legs together with kitchen string. I agree with one of the commenters above this was unlike anything I have ever tasted in a very good way! Oh wow just wonderful! Round-Up 6. Absolutely delicious! Yum! I think it would be wonderful with some lamb or chicken but how would you suggest incorporating it? Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. I also made the lemon squares for a New Years party and they were (of course) a hit. This came out fantastic and I will definitely make it again! I may be old, but I like to cook and try new recipes (this is a new recipe for me). Enjoy! oh WOW. BTW, I also added in some hawaij spice and a little amba spice. Key ingredients: Coconut oil Coconut milk Red curry paste Roasted cashews Turmeric Neighborfood Blog Balsamic chicken and vegetables This one is not the prettiest thing to look at, but we promise. Scones/Biscuits 24. Cracked green olives are olives that have been cracked or split open before curing, allowing the brine or marinade to penetrate. 2 Things to Know If You Use Deb's Crispy Chicken Shortcut. Works well. I mean, I like salt. Highly recommend! Thanks! I used the preserved lemons, but only about 3/4 of the amount recommended. (No diets, I totally dig the overall philosophy here.) I also saw this Ask Aida episode and immediately looked up the recipe. What a wonderful dish this turned out to be! Savory Sauces and Condiments 10. The cooked apples countered the spicy/savory stew with a delightful slight sweetness. It looks really healthy- with all the different colors, but I think dicing that butternut squash is just too much work! We enjoyed this dish. Prior to smoking the chicken, I brined it the night before in a cup of Kosher salt (about 14 hours). Added some raisins. I also had to simmer the potatoes an extra 10 minutes for tenderness. You took the words right out of my mouth when it comes to Moroccan cooking. We were taught to scrape the salty pulp off the softened rind and chop that up for use in the tajine. Its capacity is very limited, and every time I attempt to make something in it I have to halve the recipe or it will overflow. Ive recently fallen in love with quinoa! Im interested in cooking more Middle Eastern food. I skipped the preserved lemons, but didnt even miss them. Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Once the chicken is cool enough to handle, shred or chop it into bite-sized pieces. Im not great at following recipes to the tee and did not use the preserved lemon but squeezed fresh in at the end. Amazing! If your lemons happen to be a little on the chewy side, just have them cook in the stew for a little bit before serving. Looks really delicious! O my that looks delicious! Im a relatively new visitor to your site and love, love, love it you have some amazing photos and fabulous recipes Thanks for some great inspiration!! I think i forgot something but i dont know what ! Your email address will not be published. Instructions Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. I like the white pumpkin because its not quite as sweet as some other winter squashes. Preserved lemons to me are one of those ingredients like fish sauce which are hideous on their own but become delicious as part of a dish. Courtesy Smitten Kitchen Once you marinate chicken in ginger-scented spiced yogurt, you'll never go back to an oil-based marinade. Adapted from Aida Mollencamp. You consistently inspire my cooking! I am not the best poultry/meat cooker more of a veggie person and baker. Thanks for the constant inspiration. This recipe is so good! Learn how your comment data is processed. I now use them in martinis instead of olive or lemon twistthe best. We are so, so excited and will check it out soon. Im so insanely excited to make this tomorrow (today)! Yea Im a little strange. Cook, covered, on low until a thermometer inserted in chicken reads 170-175, 4 to 4-1/2 hours. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Just wanted you to know youre not missing out. So good, my family loved it and I cant wait to cook it again! Looks sooooo good, Great for a day like today. I didnt have cumin so I used 2 teaspoons curry. The recipe is for canned. In reference to #13 and #30 interestingly, all the Moroccon recipes I have made have instructed me to use *only* the lemon peel and discard the pulp. Soif we cant find or preserve our own lemons fast enough, should we use a regular one? One year ago: Goulash I will change the spice deck from time to time to get more flavor on one spice or another. Thanks! Can I use canned chickpeas? Ive tried muffins with dried fruit, Ive had it instead of couscous etc. My wife Nancy took her new tagine for a spin. 1/2 cup pitted prunes. three-bean chili. Notes My family love it! Yum. Holy Toledo this dish has amazing flavors and textures! Ever since I made Tyler Florences moroccan brick chicken with the couscous pilaf and yogurt mint sauce I have been obsessing over Moroccan food. Definitely cook this dish again, Thank you very much! (sorry if thats a silly question kind-of new to the whole cooking thing.). Im going to browse through your archives for collard recipes in just a moment Momma got some this week and made a tasteless uninspiring soup with them but there are still leftover collards in the fridge. Thank you for another delicious and easy recipe. Good luck with your move, and Chag Semach! Jen So funny you mention that! We went back for seconds and cant wait for leftovers! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. 1/2 preserved lemon, finely chopped Thanks for yet another great recipe. Onion Tart with Mustard and Fennel.. I had all the ingredients needed for this (except lemons and saffron) so I went ahead at it really nervous the whole time! Hi Pour off and discard all but 1 tablespoon of fat from the pan. So TOTALLY making this (or a variation on it) for dinner TONIGHT! Hi Kathy, So glad you liked it! sizzling chicken fajitas. Sorry if you addressed it and I missed it, theres chaos around here as I search for dinner recipes. I think that might be my next culinary Big Project. Between the pork, turkey, chicken, lamb, and beef sections, the chicken tag has by far the most recipes with 42 compared to only one lamb recipe. It really was amazing! Sounds like a great meal! I dont have access to the preserved lemons (which I actually do have a taste for!) Your hummus is out of this world. This dish looks interesting- I have no experience with Moroccan cuisine of any sort. Oh, and I also did not have saffron, so I tried tumeric for color which was quite nice. Excellent recipe and will make many times this snow-decked season! Add the olives, garlic-zest mixture, cilantro, and 1 tablespoon of the lemon juice. My tagine is ceramic and Ive use it on the stovetop, gas and electric, with no problem! Do I rinse the preserved lemon first before mincing? The suggested garnishes are perfect too! Such a fantastic recipe. It is one of the best meals Ive ever made. Random question if I already have a dutch oven, would you recommend getting a tajine? Before the addition it tasted a little bland to me, but I was very surprised how much flavor the olives and lemon added. However, we both thought it gave the stew a nice lemon undertone without being overpowering. I can count at least six things in this recipe that I shun regularly, but my gosh the PICTURES just make it look so tasty!! Do you use canned chickpeas? Fresh cilantro leaves, roughly chopped, for garnish But most of the time, they last about 24 hours before looking trashed, or trashy, which, you know, has its own merits. Remove the chicken and bay leaves from the braising liquid. Recipes. Thats so funny I went to Central Market last night (which is kind of like a Texas based Whole Foods only more emphasis on gourmet findings and less on healthy options) and saw preserved lemons in the salad bar area. On the off chance that you, or any other readers werent aware hope that helps make the lemons a bit more palateable! Zest the lemon. This needed some more ooomph for me. Thanks Fairy Godmother Deb for a delicious sounding recipe! Thanks for your blog. Thanks! It was tangy and good, and went well with the spices, but not as jarring as preserved lemon. My dad is from North Africa and my mom learned a bunch of the recipes from my dads mom. I cannot wait to make this. :) I love your dish.. and that beautiful blue dutch oven! Pink Lady Cake. I make a similar stew ladled over couscous, but its mainly roasted vegetables in a spicy tomato broth. We had it with brown rice and peas. Thanks so much Jenn for the great recipe! I made this the next day after you posted it, and I loved it!!! I just made this. We loved making this, so simple and so flavorful and have most of the ingredients on hand so am adding to our regular rotation. Made it for my Mums bday and she loved it. Add onion, carrots, celery, and garlic to the saucepan; saut until tender, 4 to 5 minutes. Also, it is supposed to be the authentic way to make it. Also skipped olives. Sprinkled a TINY bit of cinnamon in to finish. Also, I left out the lemon, saffron, cinnamon stick, and garnishes as I didnt have them in the house and didnt care to spend the money. Did you see Mark Bittmans kitchen photo in the NYT a few weeks back? You know, I always wonder at the use of preserved foods in a dish and think that the cook might have used fresh if it had been available. This website is written and produced for informational purposes only. We made this last night over quinoa instead of couscousit was/is delicious! oh man, I would totally be doing this right now if we had any couscousor squashor good olives. sheet pan chicken tikka. Just needed to cook the carrots and potatoes a bit longer before adding the other ingredients, so the carrots had time to soften. Her second. Our first night in Paris in October, we had dinner at a great, inexpensive Moroccan restaurant in the 3me called Chez Omar. now that you have a jar, what else are you going to try them with? Im totally a beginner domestically challenged cook whos trying to learn how to cook lol. Sandwich 20. Note: Don't fret too much over trimming the chicken thighs. A bit bland really, but i didnt use olives as I hate them. WOW!!! Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes. Im worried the stew will be a little bland without them, though any thoughts? What type of Greek olive do you use? Yasmina Thank you so much for the note! I have made this three times already! Preheat the oven to 425 degrees F. 2. I feel like you always have pretty red nails. You know, I have one of those Le Creuset tagines someone gave it to me as a gift. This recipe was great. i also threw in a couple of fresh lemon slices at the end, and they added a nice flavor. Such fresh and wonderful flavors- thank you so muchl. Im trying this recipe tomorrow it looks great! This is fabulous Jenn!! I improvised in one aspect. I appreciate a light winter stew. And to anyone thinking of making this without the garnishes dont do it. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. After 20 minutes, spoon another tablespoon of the melted butter over the chicken and cabbage. I did the first part in an Dutch oven browning the chicken and then the onions. I cant wait to try this! Required fields are marked *. This was SO SO SO good! Peel and slice the onions into 1/2 inch thick pieces. Love exploring new flavour combos! So easy and people loved receiving a savory gift. Even made without potatoes, saffron, preserved lemon, olives, and the garnishes, (soI guess I didnt really make this recipe lol) it was still nice. Place pounded chicken breasts inside a 1 gallon zip-lock bag. This is my favorite tangine I have tried thus far, but after I try yours, my mind might be swayed! I have been obsessed with Moroccan food for many years and Paula Wolferts cookbooks are the best. Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. Four: Add the lentils, stir and simmer for 10 minutes. Add broth and tomatoes, then return chicken to the pan. I used leftover parsnips instead of carrots and forgot to put in the cilantro. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. If so what adjustments if any would be needed? The warm spice deck coupled with the flavors developed in the pot are just wonderful. Read more. Roasted yams and chickpeas with yogurt: I make this easy-ass yam recipe once a week for lunch. The ingredients are not ones I use often in cooking so Im at a bit of a loss. This is one on my best dishes, it always impresses my family as well as guests. I love chickpeas (as my blogs name shows) and this recipe sounds so delicious. It is the perfect food for this weather! Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). It made a lot, so after 2 meals, I still had leftovers. I want to make this with a Butterkin squash I received with my CSA. P.S. Top with marinade. Sprinkle chicken with salt; add to slow cooker. Anyway, your blog is still interesting enough to keep me reading even when I spy something I know I probably couldnt enjoy fully. And yes, feel free to spoon some of the gravy onto the couscous. Ive never added chickpeas or potatoes. Read my full disclosure policy. Our guests said it incredible! Great recipe! Ingredients: 1 (3 - to 4-pound) chicken, cut into parts, or 3 pounds bone-in, skin-on chicken parts Coarse sea salt and freshly ground black pepper, to taste 2 cups Turmeric Tahini Sauce (below), divided 2 (15-ounce) cans chickpeas, rinsed and drained 1 medium red onion, thinly sliced, divided 1 tablespoon ground turmeric 1 teaspoon ground cumin I love this! So good, thank you for this! I love it in my stew but wonder if it might overpower this recipe? Add the browned chicken back to the pot and cover until the chicken is cooked through. You must try her couscous. I came across it again while planning freezer meals for after baby. I followed the full recipe, not adding or taking out, perfect recipe, very easy to follow, not time consuming, we love spices and cilantro in chicken/meats dishes. I am adding this to my list of regular dishes. I just looked at Alton Browns recipe in your link and it has like 10 steps! This was delicious. Recipes. Chez Omar is a great restaurant. Im sure itll be even better next time, with more of the flavours present. And if Cooks publishes it, it must be true (although Im with you on the not using vodka in the pie dough much better without!). I did the second part carrots, sweet potatoes and white potatoes in an Emile Henry Tangine for 60 minutes at 325. I did however use three teaspoons of cumin at the beginning and ended up adding chili flakes at the end. I also got my olives from the Whole Foods olive bar, but my Whole Foods has slotted spoons at their olive bar, so I didnt get as much brine as I wanted, try as I might. This recipe is a keeper on both counts! Will make this again! This recipe sounds fantastic! Thanks for reminding & a new recipe! In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker. I used boneless thighs and served it with warmed pita bread. Stir in garbanzo beans and orange juice. Went to post this and see the rice pudding. Moroccan cooking is fabulous for a winter meal. This comes from a recent episode of America's Test Kitchen at Home, Tagine and Hummus, where Julia Collin Davison made our Moroccan Fish Tagine recipe using these quick preserved lemons.. Julia uses a few ingredients that are untraditional to preserved lemons: sugar and olive oil. Ill have to keep this recipe in mind. Salt and freshly ground black pepper I cant wait to try this! Next time Id use ras al hanout, I think. I make it in the mid afternoon so it can braise for a long time and its luscious. We LOVE Moroccan food. This stew is soooo good. I would really like it if you could do a few desserts using this grain or its flour. One of the best recipes of all time! Which, being me, I promptly forgot about. We had gone there first and they told us they no longer had them, blah blah so we went to another store. black bean soup + toasted cumin seed crema. Its about the same size, and its nutritionally better, as well as providing a light toasty flavor. You can also just dump boneless breast or thighs at the end, and cook throughthis is such a brothy stew that it would work fine, I think. Thanks . Set aside. Delicious! nutmeg? I sometimes make with and without skin and it turns out great. Best, Joy the Baker. This looks phenomenal and I dont think I can wait 3 weeks. Reduce the heat to medium. The garnishes were also perfect (minus the hot sauce), and really tied everything together. Love the single pot cooking style. DH would have liked some lamb with it, I liked it just as it was! Leftovers of this couscous make a great salad. Maybe cornstarch? 2010 on smittenkitchen.com | 2009-2023 Smitten Kitchen. Wanted chicken dish for family weekend meal, cooked this dish today, is delicious! Add the spices and flour. Really made it tasty, though. perfect, uncluttered chicken stock. On a side this made me fall in love with preserved lemons. Yes. This recipe looks fabulous and Im dying to try it but whats up with the steamed couscous? Just made this stew. Thank you once again, Jenn, for making me look like an expert cook! Thank you for the recipe and for your lovely blog. I will definitely make it again. Looking at this, I think it was missing a bed of couscous and olives/lemon to tart it up. I used diced carrots and Fuji apples instead of potatoes. Hello! Its so incredibly simple, but so flavorful. I have heard that with saffron the best thing to do to get all the flavor is to grind the threads in a mortar and then put them in a little bit of water. In fact, I would say without the briny lemon and the cilantro the dish is just okay. Thanks for yet another fabulous vegetarian dish. I put the chicken on the smoker (I used apple wood for the smoke and did not rub the chicken with any spices) until internal temperature got to 165F. Excellent recipe that I tested on a true fan of Morocco and he said it tasted like what he ate while he was there! I think the olives will be fine frozen then defrosted. Has anyone tried this in the Instant Pot? i loved having them on hand and discovered lots of uses for them. poolside sesame slaw. Fresh zest seems like it would be better. roast chicken with schmaltzy cabbage. Added dates and a bit of vanilla paste. I might try this substituting chicken for the potatoes, not as much to decrease carbs/increase protein as because Im not a big fan of potatoes like this. I made it last night and my husband and I both really enjoyed it. The meal turned out FABULOUS! Bring to a simmer for 5 minutes, then, keeping heat on medium-low, cover and cook for 30-45 minutes until chicken is tender and cooked through registering an internal temperature of 165 degrees F or higher. Hi Sarah, yes it should freeze well. i try to make some every summer now and much prefer my tabouli with them. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Made this tonight. I am a huge chickpea fan- the perfect legume. Post was not sent - check your email addresses! Season both sides of chicken pieces with 2 teaspoons salt and teaspoon pepper. to be true, but I trust you. btw what is preserved lemon? Ive made this delicious recipe before and loved it. Must be something in the air, I made a squash couscous on Saturday night, in my couscousiere. Would be a tasty & easy dish to serve guests. Go to Recipe Slow Cooker Chicken Breasts Save all recipes 15 When I was writing this post I looked up an old recipe I used to make involving preserved lemon (though I never used it) and it suggested exactly that chopping the pulp and squeezing the juice. If you have a Trader Joes around, you can find it there for less than most other places. I was very full, but it wasnt heavy (like when you eat too much Chinese). Im a new fan, and I really appreciate your cooking :). Ingredients Save Recipe 3 tablespoons olive oil 1/2 pound fresh curly spinach, rinsed Kosher salt 1 ( 15 - ounce) can chickpeas, drained and rinsed 1/2-inch slice from a country loaf, cut into cubes 1/4 cup tomato sauce 2 medium cloves garlic, thinly sliced 1/4 teaspoon ground cumin Pinch red pepper flakes 2 teaspoons red wine vinegar I use a large cast-iron braiser; a wide Dutch oven or heavy covered skillet will work, too. Served over brown rice. , Jen, 1 tablespoon olive oil I hope, like with those other foods I mentioned, I will just wake up one day and crave cous cous and veggie stew.