Braised Chickpeas with Preserved Lemon
Chickpeas gently braised in a cumin-scented stock sharpened with preserved lemon. A slow, savoury stew in the North African style that tastes as though it took far longer to make than it did.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 4.
- 500 gcooked chickpeas (or 2 tins, drained)
- 1/2preserved lemon, pith removed, rind finely chopped
- 1onion, thinly sliced
- 3 clovesgarlic, minced
- 1 tspground cumin
- 1 tspground coriander
- 1/2 tspsmoked paprika
- 1 pinchsaffron, optional
- 500 mlvegetable stock
- 2 tbspolive oil
- 2 tbspfresh coriander, chopped, to finish
- 1/2 tspsalt, or to taste (use it sparingly, as preserved lemon is salty)
Cookware
- Heavy pot or Dutch oven
Method
Read each step end-to-end before starting.
- 01
Build the base
Warm the olive oil in a heavy pot over medium heat. Add the onion and cook it slowly for 8-10 minutes until soft and lightly golden. Take your time here, because this sweetness balances the sharp lemon later on. Add the garlic and cook for 1 minute more.
- 02
Bloom the spices
Stir in the cumin, coriander, smoked paprika and saffron if using, and cook for 1 minute until fragrant and the oil takes on their colour.
- 03
Braise
Add the chickpeas, preserved lemon rind and stock. Bring to a simmer, then lower the heat and braise gently, uncovered, for 25 minutes, until the liquid has reduced to a thick, glossy sauce that clings to the chickpeas. Mash a spoonful of chickpeas against the pot to thicken it further.
- 04
Season carefully
Taste before adding any salt, because the preserved lemon and the stock are both salty. Adjust the seasoning, then stir through the fresh coriander.
- 05
Serve
Serve warm with flatbread, couscous or rice to soak up the sauce.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.