A warm and comforting vegetarian stew with preserved lemon
I always keep a jar of preserved lemons at the back of the fridge. They’re one of those ingredients that don’t look like much but can totally change a dish. This chickpea stew is something I cook when I want something hearty without feeling weighed down. The preserved lemon brings a sharp brightness to the dish that lifts the earthy flavours of the sweet potato and chickpeas.
The stew starts with a gentle sauté of onion, garlic, and spices. I use cumin and smoked paprika to build a base that feels rich and slightly smoky. I add diced sweet potato, tinned tomatoes, and chickpeas, then let it simmer until the sweet potato is tender. Towards the end, I stir in chopped preserved lemon and fresh spinach. The lemons melt into the sauce, giving it a depth that fresh lemon juice just doesn’t match.
Ingredients bring balance and texture
Preserved lemon has an intense citrus flavour that’s deeply savoury. It’s not sharp like fresh lemon—it’s mellow, salty, and a bit funky. That makes it brilliant for balancing the starchiness of the chickpeas and the sweetness of the potato. I chop the rind quite finely so it melts in, then use a little of the pulp too for extra tang.
Spinach brings a freshness that softens the richness. If I have time, I like to wilt it separately so it doesn’t water down the stew. This recipe also works well with kale or chard, but spinach is softer and blends better with the soft sweet potato chunks.
Pairing preserved lemon with comforting flavours
The tang from the lemon cuts through the richness of the stew, especially if you add a drizzle of yoghurt on top. I’ve also sprinkled it with toasted almonds for a bit of crunch. If I’ve got time, I’ll cook up some couscous and add chopped herbs—parsley, coriander, even a bit of mint.
If you’re new to preserved lemons, this dish is a good place to start. You don’t need much, but once you’ve added it, you’ll miss it if you leave it out. It’s like the final brushstroke in a painting.
Nutritional balance and versatility
This stew ticks the boxes for a midweek dinner. It’s vegetarian, filling, and packed with plant-based protein from the chickpeas. The sweet potato gives slow-release energy, and the spinach adds iron and vitamins.
It keeps well in the fridge and tastes even better the next day. You can batch cook it and freeze portions for easy meals later on. I’ve even served it as a side to grilled halloumi or aubergine skewers when I’ve had people over for a BBQ.
Helpful tips for cooking with preserved lemon
If your preserved lemons are very salty, rinse them under cold water before chopping. I always taste a bit first and adjust depending on how strong they are. The rind is what you want—it’s where most of the flavour lives. The pulp can be used, but it’s more intense.
You can buy preserved lemons in jars at good supermarkets or make your own with just salt and lemons. Homemade ones take about a month to be ready, but they last for ages and make brilliant gifts.
More ways to enjoy this stew
If you’ve got leftovers, try spooning it over a baked potato or stuffing it into a pitta with feta and rocket. It’s the kind of stew that fits around what you’ve got in the kitchen. I’ve swapped the sweet potato for butternut squash, used butter beans instead of chickpeas, and thrown in courgettes when they’re in season.
Why I always come back to this recipe
There’s something about the combination of chickpeas, warm spices, and preserved lemon that always hits the right note. It’s simple, but it doesn’t taste basic. It’s full of texture and contrast, and every spoonful feels like it’s got something to say.
If you’re trying to eat more plant-based meals or you’re just looking for something a bit different to your usual dinner rotation, give this one a go. Keep that jar of preserved lemons in the fridge and see where else it takes you.
Preserved Lemon Chickpea Stew with Spinach and Sweet Potato
Ingredients
- 1 tbsp Olive oil extra virgin
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 1 tsp Cumin ground
- 1 tsp Smoked paprika
- 1 medium Sweet potato peeled and diced
- 400 g Chickpeas tin can, drained
- 400 g Tomatoes tin can, chopped
- 250 ml Vegetable stock
- 1 Preserved lemon
- 100 g Spinach fresh
- Salt to taste
- Black pepper ground, to taste
- 5 tbsp Greek yoghurt
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until soft.
- Stir in the garlic, cumin, and paprika. Cook for 1 minute, stirring.
- Add the sweet potato, chickpeas, tomatoes, and vegetable stock. Bring to a simmer.
- Cook for 20 minutes, stirring occasionally, until the sweet potato is tender.
- Stir in the chopped preserved lemon and spinach. Cook for another 3–4 minutes until the spinach wilts.
- Season to taste and serve hot with warm flatbread or brown rice. Top the stew with the greek yoghurt at the very last moment
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