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Lemon Chickpea Stew with Preserved Lemons and Fresh Herbs Recipe

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4.2 from 67 reviews

This vibrant lemon chickpea stew combines the creamy texture of blended chickpeas with the bright, tangy flavor of preserved lemons and fresh herbs. Perfect as a comforting yet light meal, it’s enhanced with nutritional yeast for a subtle cheesy note and served with toasted sourdough and optional pan-fried vegan sausages for added protein.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Stew

  • 30 ml / 2 tbsp olive oil
  • 2 banana shallots or 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Salt & black pepper, to taste
  • 1 tbsp fresh thyme leaves
  • 2 cans of chickpeas (480 g / 17 oz drained weight), divided
  • 2-3 small preserved lemons (about 2½ small), seeds removed, and chopped or blended
  • 360 ml / 1½ cups soy or other plant milk
  • 14 g / 4 tbsp nutritional yeast (optional)
  • 1 tbsp fresh lemon juice (optional)

To Serve

  • Fresh dill (optional)
  • Chilli oil (optional)
  • Quality toasted sourdough bread
  • Pan-fried vegan sausages (optional)

Instructions

  1. Sauté Shallots and Garlic: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add finely chopped shallots and sauté, stirring occasionally, until they become soft and translucent, about 5-7 minutes. Add finely chopped garlic and cook until fragrant and no longer opaque, about 1-2 minutes.
  2. Prepare Preserved Lemons: Remove seeds from the preserved lemons. Either chop the skin and flesh very finely or wait to blend them later with some chickpeas for a smoother texture.
  3. Add Seasonings and Chickpeas: Stir in fresh thyme leaves, nutritional yeast if using, chopped preserved lemons (unless blending them), and one and a half cans of drained chickpeas. Season well with salt and black pepper. Mix to combine all ingredients thoroughly.
  4. Blend Remaining Chickpeas: Place the remaining half can of chickpeas in a small blender with the soy milk and blend until smooth. This will add a creamy texture to the stew.
  5. Combine and Adjust Consistency: Pour the blended chickpea mixture into the pan with the sautéed ingredients. Stir well to combine and add a splash more plant milk if you prefer a slightly looser consistency.
  6. Simmer the Stew: Allow the stew to bubble gently for about 10 minutes over low-medium heat, letting the flavors meld. Taste and adjust seasoning as needed. At this point, you can also add a tablespoon of fresh lemon juice for added brightness.
  7. Serve: Divide the stew between bowls. Garnish with fresh dill and drizzle with chilli oil or good olive oil if desired. Serve alongside toasted sourdough bread and pan-fried vegan sausages for a complete meal.

Notes

  • Preserved lemons provide a unique tangy flavor; adjust quantity according to taste.
  • Nutritional yeast adds a subtle cheesy flavor but can be omitted for a simpler taste.
  • Use plant-based milk like soy for creaminess and to keep the stew vegan.
  • To add protein, serve with pan-fried vegan sausages or other plant-based protein options.
  • Adjust the consistency by adding more plant milk if you prefer a looser stew.
  • Fresh herbs and optional chilli oil add extra flavor and brightness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Find it online: https://allyumcooks.com/lemon-chickpea-stew-with-preserved-lemons-and-fresh-herbs-recipe/