Fermented Lemon and Chickpea Stew

Greek · Winter · 120 min · Serves 4 · By Lesapor Test Kitchen

This Greek-inspired stew combines the bright tang of fermented lemons with the earthy richness of chickpeas, creating a deeply satisfying dish. It's perfect for winter with its warm, comforting flavors. The inclusion of pickled elements honors the latest trend in fermentation, making this dish both modern and traditional.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 2 cups canned chickpeas, drained and rinsed
• 2 small fermented lemons, quartered and seeds removed
• 1/2 cup diced tomatoes
• 1/2 teaspoon smoked paprika
• 2 cups fresh spinach leaves
• Flaky sea salt, to taste
• Black pepper, to taste
• Fresh dill, for garnish

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, ground cumin, and ground coriander. Cook for another 2 minutes until fragrant.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the chickpeas, fermented lemons, diced tomatoes, and smoked paprika to the pot. Simmer gently for 45 minutes, stirring occasionally.
5. Stir in the fresh spinach leaves and cook until wilted, about 2 minutes. Season with flaky sea salt and black pepper to taste.
6. Serve hot, garnished with fresh dill.