Chickpea and Lemon Stew
Light but extremely flavorful and filling, this stew is a perfect balance to heavier fall dishes!
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Ingredients
For the stock
- 4 cups water
- 1 garlic clove whole
- 1 large carrots chopped
- 1 stalk celery chopped
- ½ medium onion chopped
- 3 green cardamom pods
- 1 teaspoon EACH: whole black peppercorn cumin seed, and whole coriander
- 1 dried bay leaf
For the chickpea stew
- 1, 16 ounce can whole chickpeas
- 2 tablespoons olive oil
- 2 tablespoons onion finely minced
- 1 teaspoon garlic finely minced
- ¼ preserved lemon pitted and julienned
- 1 teaspoon smoked paprika
- 2 tablespoons lime juice
- to taste: greek yogurt and croutons
Instructions
- For the stock, place all the ingredients in a medium pan and simmer for about 30 to 40 minutes, until liquid is reduced to one cup. Strain and reserve.
- Peel the chickpeas (this makes the end result even better, even though it takes a good 10 minutes to peel one can of chickpeas).
- In a small pan over medium heat, warm the olive oil and sauté the onion, garlic, and lemon. Sprinkle with the smoked paprika and lime juice.
- Add chickpeas and stock, simmer for 5 more minutes.
- To serve: swoosh greek yogurt in individual bowls, sprinkle with smoked paprika, top with chickpea stew, and sprinkle with croutons.
Notes
Recipe adapted from The Golden Beetle recipe, re-adapted by Chef Ariel Fishman-Larsh, who provided the original recipe for this.
Servings: 2 cups