Chickpea and preserved lemon stew from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 74) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock powder for vegetable stock cubes.

  • grace674491 on January 10, 2026

    This soup has a striking flavour that might not be to everyone’s tastes. It was a hit with our guests though! The saffron and preserved lemon are the heroes of the dish. The saffron yoghurt is a clever way to highlight the saffron flavour and make that expensive ingredient go a long way. We’ll definitely make it again! I wouldn’t alter it as it’s perfectly balanced as written.

  • kari500 on January 05, 2018

    Made this on a snow day with what I had in the house. Made many adjustments. I added the arugula and some not-called for pitted black olives when it had 10 minutes to go. Added the saffron directly to the stew, not the yogurt. Added cayenne. Probably less raisins than "a handful" - they basically disintegrated, so not sure how much difference this made. I felt that the cinnamon stick was pretty strong in this - this dish is decidedly sweet as written with the carrots, raisins and cinnamon (and lack of warming spices), and I was glad I added the cayenne and olives for more oomph. I think it could stand some coriander/cumin/harissa - some combination of those. My yogurt sauce was just yogurt, grated garlic, salt and a little lemon juice. The yogurt really helped this soup a lot. My daughter had her second bowl with some crumbled feta, and she liked it better that way. I think it would also be nice garnished with dill. I'd make it again if I'm in need of a pantry dish; not sure otherwise.

  • Alro9 on January 06, 2015

    I enjoyed this soup but found a little preserved lemon goes a long way! ....however it is very tasty and would make again - although from this book there are other soups I prefer.

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