Chickpea and Pepper Stew with Preserved Lemon
- Vegetable recipes
- Vegan
- Gluten free
- Lactose free
To make the preserved lemons called for in this tangy North African stew, you can buy them in Middle Eastern and other specialty shops. Serve with whole wheat couscous.
Ingredients
- 3/4 cups (175 mL) dried chickpeas
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 onion, chopped
- 1 zucchini, chopped
- 1 each sweet red and yellow peppers, chopped
- 4 cloves garlic, minced
- 1-1/2 tsp (7 mL) ground cumin
- 3/4 tsp (4 mL) cinnamon
- 1/2 tsp (2 mL) ground coriander
- 1/4 tsp (1 mL) each salt and cayenne pepper
- 1/3 cup (75 mL) tomato paste
- 1 can (19 oz/540 mL) tomatoes
- Half preserved lemon, finely chopped
- 1/4 cup (50 mL) chopped fresh coriander
Preparation
In large bowl, cover chickpeas with 6 cups (1.5 L) cold water; cover and let soak for at least 8 hours or up to 24 hours. Transfer chickpeas and liquid to large saucepan; bring to boil. Reduce heat, cover and simmer until chickpeas are tender, about 1 hour. Drain and transfer to bowl of cold water. Rub chickpeas between hands until skins float to surface of water. Skim skins off the top and discard. Drain and set aside.
In large pot, heat oil over medium heat; fry onion, stirring occasionally, until golden, about 5 minutes. Add zucchini, red and yellow peppers, garlic, cumin, cinnamon, coriander, salt and cayenne pepper; fry until vegetables are tender-crisp, about 4 minutes.
Add tomato paste; fry, stirring, until paste is slightly darkened, about 2 minutes. Add tomatoes, breaking up with spoon and scraping up brown bits. Stir in chickpeas and lemon; bring to boil. Reduce heat, cover and simmer for 10 minutes. Stir in coriander.
In large pot, heat oil over medium heat; fry onion, stirring occasionally, until golden, about 5 minutes. Add zucchini, red and yellow peppers, garlic, cumin, cinnamon, coriander, salt and cayenne pepper; fry until vegetables are tender-crisp, about 4 minutes.
Add tomato paste; fry, stirring, until paste is slightly darkened, about 2 minutes. Add tomatoes, breaking up with spoon and scraping up brown bits. Stir in chickpeas and lemon; bring to boil. Reduce heat, cover and simmer for 10 minutes. Stir in coriander.
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