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1
In a bowl soak chick-peas in water in cover by 2 inches overnight or quick-soak (procedure page 103) and drain.
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2
In a 3-quart saucepan combine chick-peas, cinnamon, cumin seeds, and water to cover, by 2 inches and simmer, covered partially, adding more water if necessary, 1 to 1 1/4 hours, or until chick-peas are just tender.
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3
Discard cinnamon.
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4
Chick-peas may be made 1 day ahead, cooled completely, and chilled in their cooking liquid, covered.
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5
In a large heavy kettle heat oil over moderate heat and cook onions, stirring occasionally, until deep golden brown, about 15 minutes.
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6
Stir in tomatoes with reserved juice, chick-peas with cooking liquid, raisins, preserved lemon peel, ground cumin, and coriander and bring to a simmer.
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7
Cook stew about 45 minutes, or until chick-peas are tender and liquid is thickened slightly.
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8
Stir in spinach, a heaping handful at a time, and cook until wilted and just tender.
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9
Season stew with salt and pepper and serve with couscous and bread.
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10
In a colander rinse the beans under cold water and discard any discolored ones.
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11
In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes.
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12
Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
