Chickpea & Preserved Lemon Stew.

Preserved lemons add a distinctive, fragrant flavour to any dish. This recipe uses the ready-made paste but you could prepare your own. This will be our last winter/spring recipe for this year. As the summer arrives in the Northern hemisphere we’ll move on to a range of lighter dishes and food for sharing.

Listen to Cafe Arabia while you cook or eat:

Mediterranean Chickpea & Preserved Lemon Stew.
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Popular throughout the Middle East and North Africa, this dish is vegetarian (v) and vegan (ve). Check allergy advice on all ingredients. Each serving contains approximately 260kcal.
Servings Prep Time
6 persons 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 persons 20 minutes
Cook Time
50 minutes
Mediterranean Chickpea & Preserved Lemon Stew.
Print Recipe
Popular throughout the Middle East and North Africa, this dish is vegetarian (v) and vegan (ve). Check allergy advice on all ingredients. Each serving contains approximately 260kcal.
Servings Prep Time
6 persons 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 persons 20 minutes
Cook Time
50 minutes
Ingredients
Servings: persons
Instructions
  1. Pre-heat the oven to 180°C. Peel the carrots, slice in half and cut into centimetre sized pieces. Mix with 1 tbsp of the oil, add salt and pepper as desired, and roast in the oven for 30-35 minutes or until just tender. Mix half way through.
  2. Dice the onions and cook in a large pan or wok for 8-10 minutes, on a medium heat, using the remaining 2 tbsp of oil.
  3. Peel and mince the garlic and add to the pan along with the spices. Sauté for 1-2 minutes. Add the spices and mix well. Cook for a further minute on a medium heat.
  4. Prepare the stock. Note: 2 standard cubes should be used but adjust depending on taste.
  5. Add the chickpeas, with their juice if using canned, the stock and preserved lemon paste. Note: Small preserved lemons can be used - use 4 and chop them fine removing all pips. Bring close to the boil then simmer for 5 minutes.
  6. Add the carrots and simmer for a further 5 minutes. Note: If you didn't use the juice from any canned chickpeas, you may need to add additional water.
  7. Prepare the kale by peeling the soft leaf from the harder vein. Add the torn kale leaves and simmer for a further 5 minutes or until it wilts. Add the lemon juice. Note: Taste and adjust the lemon juice, water, salt and pepper as desired.
  8. Remove and cool slightly before serving.
Recipe Notes

Modifications

Adjust the salt throughout depending on your health/taste requirements. We find that 2 vegetable stock cubes and a small sprinkling while roasting the carrots is plenty for taste if the stew is reduced sufficiently

Dumplings may be added but bear in mind this may mean the dish is no longer vegetarian or vegan depending on the recipe/dumpling used

Additional preserved lemon can be used if you really like that taste but bear in mind shop bough paste can change the flavour dramatically with only small amounts so be careful

Any type of kale can be used

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