Recipe

Preserved Lemon Stew

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Preserved Lemon Stew

A veggie stew with preserved lemon topped with yoghurt and coriander. Served with toasted naan.




Ingredients to serve 2

  • ½ x onion – peel & chop finely
  • ½ stick x celery – dice (½ cm)
  • 1 x carrots – peel & dice (½ cm)
  • 1 x courgettes – dice (½ cm)
  • ½ tin x chickpeas – drain & rinse
  • 15g x fresh ginger – peel & chop finely
  • ½ x fresh chilli – chop finely
  • ½ tsp x smoked paprika
  • 2 x tomatoes – dice (1cm)
  • ¼ cup x water (for the stew)
  • ½ x preserved lemon wedge – slice thinly
  • 2 x naan breads
  • 2 tbsp x yoghurt
  • 3g x coriander – remove stalks
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x onion – peel & chop finely
  • 1 stick x celery – dice (½ cm)
  • 2 x carrots – peel & dice (½ cm)
  • 2 x courgettes – dice (½ cm)
  • 1 tin x chickpeas – drain & rinse
  • 30g x fresh ginger – peel & chop finely
  • 1 x fresh chilli – chop finely
  • 1 tsp x smoked paprika
  • 4 x tomatoes – dice (1cm)
  • ½ cup x water (for the stew)
  • 1 x preserved lemon wedge – slice thinly
  • 4 x naan breads
  • 4 tbsp x yoghurt
  • 5g x coriander – remove stalks
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above.

Step 2

Stew: Place a pot on medium-high heat. Add a knob of butter and a drizzle of olive oil and cook the onion for 3 minutes with a little salt. Add the celery and carrots and cook for another 5 minutes before adding the courgettes, chickpeas, ginger, chilli and smoked paprika. Cook for 1-2 minutes. Add the tomatoes with the water (see quantity above for the stew) and season with salt and pepper. Place the lid on and cook for 10 minutes until the tomatoes have softened and the sauce thickened. Add the preserved lemons, turn off the heat and let the stew sit for a few minutes before serving.

Step 3

Naan breads: Place the naan breads in the oven and toast for about 5 minutes until golden. Melt a knob of butter and, when the naan breads are done, brush them with the melted butter. Season with salt.

Step 4

Serve the stew in a bowl, topped with a dollop of yoghurt and fresh coriander. Serve the toasted naan breads on the side.