Morrocan chickpea stew

I haven't made this in a while, and I realized it's easier to have a copy here. Also, it's about the only actual recipe for soup I use, rather than throwing stuff together fairly randomly. Plus, it's vegan. (Stolen from Gourmet, January 1996) [0.3 = one third; I assume decimals are easier to read than unstacked fractions.]

• 1 pound dried chickpeas (about 2.3 cups)
  
• 2 cinnamon sticks, broken in half
  
• 1 teaspoon cumin seeds
  
• 0.25 cup olive oil
  
• 3 large onions, sliced thin (about 7 cups)
  
• two 28- to 32-ounce cans whole tomatoes, drained, reserving juice, and chopped
  
• 1 cup raisins
  
• 0.3 cup chopped peel of preserved lemons* [ETA: I use the peel, and the flesh, and the goop, and I use a lot more than this; I really like the lemony-ness.]
  
• 0.75 teaspoon ground cumin
  
• 0.5 teaspoon ground coriander
  
• 1.5 pounds fresh spinach, washed, drained, and stems trimmed (about 10 cups packed) [or use frozen spinach]

1. Soak chickpeas in water overnight. Top chickpeas should be two inches underwater. Drain.
   
2. In a 3-quart saucepan, combine chickpeas, cinnamon, cumin seeds, and water. Again, top chickpeas should be two inches underwater. Simmer, covered partially, adding more water if necessary, 1 to 1.25 hours, or until chickpeas are just tender. Discard cinnamon. Chickpeas may be made 1 day ahead, cooled completely, and chilled in their cooking liquid, covered.
   
3. In a large heavy kettle, heat oil over moderate heat and cook onions, stirring occasionally, until deep golden brown, about 15 minutes. Stir in tomatoes with reserved juice, chickpeas with cooking liquid, raisins, preserved lemon peel, ground cumin, and coriander and bring to a simmer. Cook stew about 45 minutes, or until chickpeas are tender and liquid is thickened slightly. Stir in spinach, a heaping handful at a time, and cook until wilted and just tender. [If using frozen spinach, add earlier so the spinach has time to fully defrost.]
   Serves 8. [Theoretically. Every time I've made this, it seems to serve more than this.]

* Preserved lemons are very easy to make, but take time, a month to cure properly. I've seen them available commercially, too. Adding lemon juice or some other fresh lemon plus salt is not equivalent.