Preserved Lemon & Chickpea Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A North African-inspired stew featuring tender chickpeas simmered with preserved lemons and smoky paprika, served with crusty bread for dipping. This North African-inspired vegetarian recipe, ready in about 40 minutes, pairs chickpeas, preserved lemon, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz/425g), drained and rinsed chickpeas
• 1, rinsed and finely chopped preserved lemon
• 2 tbsp olive oil
• 1/2 medium (60g), diced onion
• 2 cloves, minced garlic
• 1 tsp smoked paprika
• 1.5 cups chicken broth
• 1/2 tsp cumin seeds
• 1/2 tsp salt

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Instructions

1. Step 1: Heat olive oil in a pot over medium heat; add diced onion and cook for 5 minutes until soft and translucent.
2. Step 2: Stir in minced garlic and cumin seeds, cooking for 1 minute until fragrant.
3. Step 3: Add chopped preserved lemon, smoked paprika, and drained chickpeas; stir to coat evenly.
4. Step 4: Pour in chicken broth and add salt; bring to a gentle simmer and cook uncovered for 20 minutes until flavors meld.
5. Step 5: Taste and adjust salt if needed; serve hot with crusty bread for dipping.