Annabel Cohen's chick pea and spinach stew with couscous - Dallas News |

Annabel Cohen's chick pea and spinach stew with couscous

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WJBK - Annabel Cohen's Chick Pea and Spinach Stew with Couscous

Makes 6 servings


2 Tbsp. olive oil
1 1/2 cups chopped onions
1 tsp. minced garlic 
2 Tbsp. curry powder
Pinch cayenne pepper
1 can (28-ounces) diced tomatoes in juice
2 cans (about 15-ounces each) drained chick peas
1 pound fresh spinach
1/2 cup golden raisins
1 cup dry, uncooked couscous
Salt and pepper to taste
Lemon wedges, garnish
Plain, Indian or Greek Yogurt garnish


Heat oil in pot over medium-high heat. Add onions, garlic, curry and cayenne and saute until softened, about 3 minutes. Add the tomatoes, chick peas and spinach and bring to a boil. Add the raisins and couscous and cook for about 10 minutes. Adjust salt and pepper to taste. 
Divide among bowl and serve topped with yogurt.

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