Name: Moroccan-Spiced Braised Chickpea Stew with Roasted Carrots, Preserved Lemon & Fluffy Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Moroccan / North African
Ingredients: 165 g (about 1 cup) per recipe cooked chickpeas; 75 g (per recipe) Israeli or regular couscous (dry); 1 (≈80 g), cut into 4–6 batons and roasted medium carrot; 1/2 small (≈50 g), finely chopped yellow onion; 1 clove, minced garlic; 1 tbsp tomato paste; 200 ml vegetable broth; 1 tbsp olive oil; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground cinnamon; 1/4 tsp smoked paprika; 1/4 preserved lemon rind, finely chopped (or 1 tsp zest + 1 tsp juice) preserved lemon rind or lemon zest + juice; 1 tbsp chopped cilantro; 1 tbsp chopped flat-leaf parsley; 1 tbsp, lightly crushed toasted pistachios or almonds; 1 tbsp, for garnish pomegranate seeds

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