Greetings Hive foodies. The other day I shared a post about how to ferment/preserve lemons. You can find the post HERE. Afterward, a few people asked me how I use these preserved lemons in my cooking.
There are many ways preserved lemons can add some zing to your food. My favorite dishes include pasta with veggies and vegan lemon cashew cheese sauce or a Moroccan-style stew like the one I am sharing today.
This stew is super easy and fast to prepare, making it a perfect weeknight dinner. We eat a similar dish nearly every week. I guess more easy weeknight dinners like this Morrocan stew will be on the menu in the coming weeks or months.
The friend that we are planning to move to South America with and start a new adventure just arrived in Cambodia. Since we decided that the world is a little too crazy to give up an excellent business and start something new, he will be joining our team. Together we will try and take the bakery to a new level. Maybe a second mobile food truck or more B2B, or both. We are not sure yet. Exciting, but busy times ahead!
Though the 3 of us will still move to the Andes mountains at some point to start living our off-grid dream, for now, it will have to wait another year or two until the world is a little more stable. And if this doesn't happen, we will have to live with it and make a move to the Andes anyway. But for now, we wait and enjoy this little piece of paradise we have been calling home for the past 8 years a little longer.
But enough about our future dreams, I promised you a preserved lemon dish, so here we go!
MORROCAN-STYLE VEGGIE STEW WITH PRESERVED/FERMENTED LEMONS
Ingredients (serves 2-3)
- 1 cup onion, chopped
- 4 cloves of garlic, minced
- 4 dates, pitted and chopped
- Β½ cups green olives, pitted and chopped
- 2 Tbsp preserved/fermented lemon rind, chopped
- 2.5 cups carrots, chopped
- 1.5 cups baby potatoes, halved or quartered
- 1.5 cups cooked chickpeas
- 2.5 cups veggie stock
- Β½ cup almonds, roasted
Herb mix:
- 1 tsp cumin powder
- Β½ tsp allspice
- ΒΌ tsp cinnamon powder
- 1 tsp turmeric powder
- Himalayan pink salt and black pepper to taste
FYI: though you can use all parts of the preserved lemons, the rind has the best flavor. So for this recipe, I only used the lemon rind. Find the preserved/fermented lemon recipe HERE.
Directions
Saute onions until translucent. This will take about 5 to 7 minutes. Add garlic and the herb mix and cook for about 1 minute or until fragrant. Stir regularly to make sure the onion-garlic-herb mix doesn't burn.
Then add carrots and baby potatoes stir well and add the veggies stock until the veggies are just covered with the stock. Stir again and cook with the lid on for about 10 minutes or until the veggies start to soften.
Then add chickpeas, preserved lemons, dates, and olives. Cook without a lid for another 5-10 minutes or until the liquid has reduced.
Just before serving add the roasted almonds.
Serve in a bowl or deep plate.
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PRESERVED AKA LACT0-FERMENTED LEMONS
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VITAMIN NATURE - WHY YOU SHOULD GET MORE OF IT (+ TRIP TO OMAL WATERFALL)
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Thank you!
YUM!! First the fermented lemons and now this d(el)ish. I love the nut and date addition. What an explosion of flavour
Thank you. Nuts and dates work so well together in a stew. Plus we love the extra crunch. Have a beautiful day π
wow, this is awesome. will i ever get my hands on it.
Thank you π if you are in the neighborhood feel free to stop by and I ll cook toy something similar.
thanks, again, for this recipe to utilize some of the fermenting lemons π you turned me on to! looking forward to reminiscing about my time on Morocco π²π¦ soon while preparing and eating this delightft dish!! π€²
Thank you! Enjoy your trip to Morocco. I have been there twice. But over 20 years ago so I think it might have changed a lot. I am sure you will live the food there.
you are well,...come, again! however, you misunderstood my comment about Morocco π²π¦. i lived there during the better part of 2014 [on that calendar], and i will be β...reminiscing about my time...β living there, once i prepare/eat this recipe, youβve shared here. and, yes, i loved the food i explored while living on Morocco... and, as a foodie, i loved the different foods from all the different parts of the world, iβve been so fortunate to have lived upon. Brazilian cuisine is currently dazzling me! π
Sorry about that. I was a bit too fast in reading your comment. Brazil is def on my to-visit list too. Looking forward to taste their local cuisine!
@amy-goodrich oh, no need to be sorrowful. be blissful, like attilio... and, maybe, you will see me on Brazil during some future present π moment! π₯
Thank you ππ
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Thank you π
This is absolutely making my mouth water just looking at the photos! I missed the preserved lemon post, but now you've definitely put them on my list. It's getting cooler here now, but cabbage season is upon us, so I usually have a batch or two of sauerkraut going. Might as well add a few jars of lemons, too. They may take a few months, but definitely look worth the wait!
Thanks! They are def worth the wait. Hmmm sauerkraut. Thanks for the reminder. It's been a while since we made this. But then here in Cambodia, it is a bit of a challenge. Maybe I should see if I can find some proper fermentation weights. This might help to keep mold away.
Gracias por compartir tu receta y recomendaciones
Gracias por pasar por mi blog. QuΓ© tengas un lindo dΓaπ