Azelila with a Twist

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 preserved lemons, seeds removed, finely chopped 2 preserved lemons, seeds removed, finely chopped
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro and parsley, chopped, for garnish Fresh cilantro and parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 10g
• Protein: 14g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas.
2. 2.
   In a large pot, heat the olive oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
4. 4.
   Stir in the ground cumin, paprika, turmeric, cinnamon, and cayenne pepper (if using), and cook for another minute to toast the spices.
5. 5.
   Add the drained chickpeas and preserved lemons to the pot, stirring well to coat them with the spices.
6. 6.
   Pour in the vegetable broth and water, and season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the chickpeas are tender and the flavors have melded together.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the Azelila hot, garnished with fresh cilantro and parsley.

Treat your ingredients with care...

• Preserved lemons — If you can't find preserved lemons, you can make your own by preserving lemons in salt and lemon juice. Alternatively, you can substitute with fresh lemon zest for a hint of citrus flavor.

Tips & Tricks

• For a creamier texture, you can mash some of the cooked chickpeas with a fork or blend a portion of the stew before serving.
• Adjust the amount of cayenne pepper according to your spice preference.
• Serve the Azelila with warm crusty bread or steamed couscous for a complete meal.
• Make a larger batch of Azelila and freeze the leftovers for a quick and satisfying meal on busy days.
• Experiment with different herbs and spices to customize the flavor profile of the stew.

Serving advice

Serve the Azelila in individual bowls, garnished with a sprinkle of fresh cilantro and parsley. Accompany it with warm crusty bread or steamed couscous for a wholesome and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the Azelila and sprinkle some paprika or cayenne pepper for a pop of color. Serve it in traditional Algerian pottery or colorful ceramic bowls to showcase the vibrant flavors of the dish.