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Beginner/1 hr/Serves 4

Slow-Braised Chickpea & Preserved Lemon Stew

A quiet weeknight bowl built on garlic, smoked paprika and brined lemon peel. Forgiving, deeply flavoured, almost impossible to overcook.

By Vegan Cook — published 18 July 2026

Time1 hr
Servings4
SkillBeginner
AllergensNone declared

Ingredients

Serves 4.

  • 2 x 400 gtins chickpeas, drained
  • 1yellow onion, finely diced
  • 6 clovesgarlic, sliced
  • 2 tspsmoked paprika
  • 1preserved lemon, peel only, minced
  • 400 mlvegetable stock
  • 1 bunchflat-leaf parsley, chopped
  • to tasteolive oil, salt, black pepper

Cookware

  • Heavy-bottomed pot
  • Wooden spoon

Method

Read each step end-to-end before starting.

  1. 01

    Sweat the aromatics

    Warm olive oil over medium-low. Sweat onion until translucent, then add garlic and smoked paprika.

  2. 02

    Add chickpeas

    Stir in chickpeas to coat. Add stock and preserved lemon peel. Bring to a low simmer.

  3. 03

    Braise

    Cook uncovered for 35–40 minutes, crushing some chickpeas against the pot to thicken. Adjust seasoning.

  4. 04

    Finish

    Off heat, fold through parsley and a final drizzle of olive oil. Serve with crusty bread.

Allergen profile

Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.

Free from
SulphitePeanutSoyGlutenTree Nuts
Contains
No declared allergens.