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Moroccan Chickpea Stew with Preserved Lemons

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine Moroccan
Servings 4 servings

Ingredients
  

  • 2 tbsp olive oil 30 mL
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • ½ tsp smoked paprika
  • ¼ tsp turmeric
  • 1 can diced tomatoes 14 oz / 400 g
  • 2 cans chickpeas, drained and rinsed 14 oz / 400 g each
  • 3 cups vegetable or Golden Garden Vegetable Broth 720 mL
  • 1 small carrot, diced
  • 1 small zucchini, chopped
  • 1 preserved lemon, finely chopped or zest of 1 fresh lemon if unavailable
  • ½ tsp salt, to taste
  • Fresh parsley or cilantro, for garnish

Instructions
 

Prepare

  • Heat olive oil in a large pot over medium heat.
  • Add onion and sauté until soft and golden, about 5 minutes.
  • Stir in garlic and all the spices; cook 1 minute until fragrant.

Simmer

  • Add diced tomatoes, chickpeas, broth, carrot, and zucchini.
  • Bring to a gentle boil, then reduce heat to low and cover.
  • Simmer 25–30 minutes , stirring occasionally, until vegetables are tender and flavors meld.

Finish

  • Stir in preserved lemon and season with salt.
  • Adjust consistency with more broth if desired.
  • Garnish with fresh parsley or cilantro before serving.