nutritional information

Per 1-cup serving:

  • Calories: 272
  • Protein: 9 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 41 g
  • Cholesterol: 0 mg
  • Sodium: 385 mg
  • Fiber: 4 g
  • Sugar: 10 g
Vegan Gluten-Free

Chickpea Stew with 
Quick-Preserved Lemons

Serves 6

Preserved lemons add a fragrant, slightly bitter layer to Mediterranean dishes. Note: Quick-Preserved Lemons sub-recipe takes 3 days to cure.
  • 7 medium carrots, halved and cut into ½-inch pieces
  • 3 Tbs. olive oil, divided
  • 1 onion, peeled and diced (1 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. Aleppo pepper
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. allspice
  • ¼ tsp. ground cinnamon
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 2 Tbs. Quick-Preserved Lemons, finely chopped
  • 3 dried dates, pitted and chopped (¼ cup)
  • 5 oz. baby kale or baby chard (2 cups)
  • 2 Tbs. lemon juice

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.

December 2013 p.64

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Wonderful dish! The kitchen smelled great as the carrots were roasting and as the rest was cooking. I did make the preserved lemons for this recipe. Even though I am not a huge lemon fan I really enjoyed the kick they added to the flavors. In my opinion this is best served immediately though--it is not one of those dishes that improves with age.

Ingrid Garland - 2014-02-19 20:07:16

Amazing recipe! The whole family loved it -even the kids. I replaced the quick preserved lemons with about a teaspoon of brown sugar, half a lemon that I cooked in the stew, and some lemon zest -about a tablespoon. It worked really well; I had everything else on hand but the quick preserved lemons. I added a little extra lemon juice but not much.

Tascha - 2014-01-01 22:41:05