Chickpea Stew with Quick-Preserved Lemons

1. Preheat oven to 400°F. Toss carrots with 1 Tbs. oil, season with salt and pepper (if desired), and roast 30 minutes, or until just tender.

2. Heat remaining 2 Tbs. oil in large saucepan or Dutch oven over medium-high heat. Add onion, and cook 
7 to 10 minutes, or until starting to color. Add garlic and spices, sauté 1 minute, then stir in chickpeas, preserved lemons, and 3 cups water. Bring to a simmer, reduce heat to medium-low, and cook 
5 minutes. Add carrots and dates, and simmer 5 minutes more. Add kale to pot, cover, and cook 2 minutes, or until kale wilts. Remove from heat, and stir 
in lemon juice. Season with salt and pepper, if desired.



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