Moroccan · Side

Baked Chickpea with preserved lemon and olive

A slow-cooked take on Chickpea Pilaf, built on preserved lemon and olive and finished the way we like it. Ready in about 1 hr 40 min and easily enough for 4 people.

4.4 from 3,378 cooks

Prep10 min

Cook90 min

Serves4

LevelAdvanced

Members' recipe

Baked Chickpea with preserved lemon and olive

Ingredients

480gchickpeas
750mlstock
2 tbspolive oil
6 clovesgarlic
100gcouscous

Method

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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