Chickpea Stew with 
Quick-Preserved Lemons

By sandycon

Ingredients

• 7 medium carrots, halved and cut into 1/2-inch pieces
• 3 Tbs. olive oil, divided
• 1 onion, peeled and diced (1 cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. Aleppo pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. allspice
• 1/4 tsp. ground cinnamon
• 2 15-oz. cans chickpeas, rinsed and drained
• 2 Tbs. Quick-Preserved Lemons, finely chopped
• 3 dried dates, pitted and chopped (1/4 cup)
• 5 oz. baby kale or baby chard (2 cups)
• 2 Tbs. lemon juice

Preparation

Step 1

1. Preheat oven to 400°F. Toss carrots with 1 Tbs. oil, season with salt and pepper (if desired), and roast 30 minutes, or until just tender.

2. Heat remaining 2 Tbs. oil in large saucepan or Dutch oven over medium-high heat. Add onion, and cook 
7 to 10 minutes, or until starting to color. Add garlic and spices, sauté 1 minute, then stir in chickpeas, preserved lemons, and 3 cups water. Bring to a simmer, reduce heat to medium-low, and cook 
5 minutes. Add carrots and dates, and simmer 5 minutes more. Add kale to pot, cover, and cook 2 minutes, or until kale wilts. Remove from heat, and stir 
in lemon juice. Season with salt and pepper, if desired.