Moroccan Stewed Chickpeas & Spinach摩洛哥香料鹰嘴豆菠菜煲

Method做法

1. Warm the oil in a small heavy pot, then add the onion and let it soften for 4–5 minutes. Stir in the garlic and ras el hanout and cook about 30 seconds, just until it smells good — don't let it burn.

   小厚锅里把油烧热，下洋葱炒4–5分钟至软。再放蒜和摩洛哥香料，炒大约30秒，闻到香味就行，别炒糊了。

   Medium · 5–6 min中火 · 5–6分钟

   The vegetables are soft, with no blackened edges.蔬菜软了，边上没有发黑。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Add the chickpeas, passata, salt, pepper, and ½ cup drinking water. Stir, scraping the bottom so the spice paste doesn't stick, and bring it to a gentle simmer.

   倒入鹰嘴豆、番茄泥、盐、胡椒和½杯饮用水，搅匀，刮一下锅底别让香料糊粘住，轻轻煮开。

   Medium · 2–3 min中火 · 2–3分钟

   The beans are hot all the way through and the sauce has thickened a little.豆子热透了，酱汁稍微稠了一点。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

3. Add the spinach, put the lid on partly, and simmer, stirring now and then. If it starts looking dry, add a splash of hot water.

   放入菠菜，锅盖留条缝，煮的时候偶尔搅一搅。要是看着发干，就补一点热水。

   Low · 18–20 min小火 · 18–20分钟

   The beans are hot through and the sauce is a little thick.豆子热透，酱汁略稠。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

4. Turn off the heat and stir in the cilantro. Serve hot with a crisp salad; a little bread or starch on the side is optional. If you're keeping it vegan, don't add feta by default.

   关火，拌入芫荽。趁热配脆沙拉上桌；想配点饼或主食可以另外准备。要是做纯素，就别默认加菲达奶酪。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。