Slow-Simmered Moroccan Chickpea Stew with Preserved Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty, slow-cooked stew combining tender chickpeas with aromatic spices and the bright tang of preserved lemon for a truly authentic North African flavor. This mediterranean-inspired vegan (vegetarian, gluten free) ready in about 690 minutes pairs dried chickpeas, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 4 cups water
• 2 tbsp olive oil
• 1 medium (about 150g) yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 2 tbsp preserved lemon rind, chopped
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 large (about 100g) carrot, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Rinse 1 cup dried chickpeas and soak them in cold water overnight or for at least 8 hours to soften.
2. Step 2: Drain soaked chickpeas and place them in a large pot with 4 cups fresh water; bring to a boil, then reduce to a simmer and cook uncovered for 45 minutes until tender but not mushy.
3. Step 3: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
4. Step 4: Add 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, and 1/2 tsp ground turmeric to the skillet, stirring constantly for 1 minute until the spices become aromatic.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
6. Step 6: Transfer the onion and spice mixture to the pot with chickpeas, add 2 cups vegetable broth, 1 large diced carrot, and 2 tbsp chopped preserved lemon rind.
7. Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, then simmer the stew uncovered for 30 minutes, stirring occasionally until the sauce thickens and the flavors meld.
8. Step 8: Remove from heat and stir in 1/4 cup chopped fresh cilantro for a bright finish before serving.