Spring chickpea stew with salted lemons from The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons (page 119) by Anna Jones

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Notes about this recipe

  • VineTomato on May 06, 2019

    Yum. Yum. Yum. Anna Jones you are amazing. The salted lemons were absolutely divine, so much so, I probably won't use store bought preserved lemons ever again. The pumpkin seed butter is so good. The stew is amazing. All three together - yum. yum. yum.

  • SugarFree_Vegan on February 08, 2018

    The combination of flavours of this dish is sublime, the salted lemons are a revelation and so easy to make. I used 2 meyer lemons and 2 citron beldi (both not usually found easily in the UK but just happened to by available via my veg box delivery this week). The Pumpkin Seed butter adds yet another level of zest and punch however, I used flat leaved parsley instead of basil and that is what I had to hand. The stew tasted even better the next day and was so easy to make, I used cumin seeds instead of caraway as I'm not keen on caraway.

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