Greetings Hive foodies. The other day I shared a post about how to ferment/preserve lemons. You can find the post HERE. Afterward, a few people asked me how I use these preserved lemons in my cooking.

There are many ways preserved lemons can add some zing to your food. My favorite dishes include pasta with veggies and vegan lemon cashew cheese sauce or a Moroccan-style stew like the one I am sharing today.

This stew is super easy and fast to prepare, making it a perfect weeknight dinner. We eat a similar dish nearly every week. I guess more easy weeknight dinners like this Morrocan stew will be on the menu in the coming weeks or months.

The friend that we are planning to move to South America with and start a new adventure just arrived in Cambodia. Since we decided that the world is a little too crazy to give up an excellent business and start something new, he will be joining our team. Together we will try and take the bakery to a new level. Maybe a second mobile food truck or more B2B, or both. We are not sure yet. Exciting, but busy times ahead!

Though the 3 of us will still move to the Andes mountains at some point to start living our off-grid dream, for now, it will have to wait another year or two until the world is a little more stable. And if this doesn't happen, we will have to live with it and make a move to the Andes anyway. But for now, we wait and enjoy this little piece of paradise we have been calling home for the past 8 years a little longer.

But enough about our future dreams, I promised you a preserved lemon dish, so here we go!

MORROCAN-STYLE VEGGIE STEW WITH PRESERVED/FERMENTED LEMONS

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Ingredients (serves 2-3)

1 cup onion, chopped
4 cloves of garlic, minced
4 dates, pitted and chopped
½ cups green olives, pitted and chopped
2 Tbsp preserved/fermented lemon rind, chopped
2.5 cups carrots, chopped
1.5 cups baby potatoes, halved or quartered
1.5 cups cooked chickpeas
2.5 cups veggie stock
½ cup almonds, roasted

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Herb mix:

1 tsp cumin powder
½ tsp allspice
¼ tsp cinnamon powder
1 tsp turmeric powder
Himalayan pink salt and black pepper to taste

FYI: though you can use all parts of the preserved lemons, the rind has the best flavor. So for this recipe, I only used the lemon rind. Find the preserved/fermented lemon recipe HERE.

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Directions

Saute onions until translucent. This will take about 5 to 7 minutes. Add garlic and the herb mix and cook for about 1 minute or until fragrant. Stir regularly to make sure the onion-garlic-herb mix doesn't burn.

Then add carrots and baby potatoes stir well and add the veggies stock until the veggies are just covered with the stock. Stir again and cook with the lid on for about 10 minutes or until the veggies start to soften.

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