Slow-Cooked Chickpea Stew with Preserved Lemon and Pine Nuts

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A hearty Middle Eastern chickpea stew simmered with preserved lemon and toasted pine nuts for a tangy, nutty finish. This Middle Eastern-inspired vegan recipe, ready in about 130 minutes, pairs dried chickpeas, olive oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup dried chickpeas
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp preserved lemon, rind only finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 1/4 cup pine nuts
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Soak 1 cup dried chickpeas overnight in cold water, then drain and rinse thoroughly.
2. Step 2: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
3. Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until aromatic.
4. Step 4: Add 2 tbsp tomato paste and 2 tbsp finely chopped preserved lemon rind, stirring to combine and cook for 2 minutes.
5. Step 5: Pour in 4 cups vegetable broth and add the drained chickpeas with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until chickpeas are tender.
6. Step 6: While the stew simmers, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, shaking the pan frequently to avoid burning.
7. Step 7: Once the chickpeas are soft and the stew has thickened slightly, stir in 1/4 cup chopped fresh cilantro.
8. Step 8: Serve the chickpea stew warm, garnished with the toasted pine nuts for crunch and nuttiness.