1 pound oil-cured black olives (preferably Moroccan)*
For harissa*
1 teaspoon cuminseed
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 hot red dried chilies*, stemmed but not seeded (about 2 inches in length)
2 garlic cloves
1/2 teaspoon coarse salt, or to taste
1 medium red bell pepper, roasted (procedure follows) and chopped coarse
1 tablespoon olive oil *available at Middle Eastern or Mediterranean markets
olives, harissa,

1 bunch Swiss chard (about 1 pound), washed
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons olive oil
1 1/2 cups cooked dried chick-peas or rinsed and drained canned chick-peas (about one 15-ounce can)
1 1/2 cups cooked dried lima beans or rinsed and drained canned lima beans (about one 15-ounce can)
8 cups water
2 cups chicken broth
2/3 cup orzo (rice-shaped pasta)

Accompaniment: harissa (North African hot spice paste)
pea, chard, lima

1 pound dried chick-peas (about 2 1/3 cups), picked over
2 cinnamon sticks, broken in half
1 teaspoon cumin seeds
1/4 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
1/3 cup chopped peel of preserved lemons
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 pounds fresh spinach, stems trimmed and leaves washed well and drained (about 10 cups packed)

Dried Beans
1/2 to 1 pound dried beans, picked over

Accompaniment: couscous and crusty bread
pea, tomato, stew