Chickpea Stew with Quick-Preserved Lemons

7 medium carrots, halves and cut into 1/2-inch pieces
3 T. olive oil, divided
1 onion, peeled and diced
2 cloves garlic, minced (2 t.)
1 t. Aleppo pepper
1/2 t. ground cumin
1/2 t. ground coriander
1/4 t. allspice
1/4 t. ground cinnamon
1 15-oz. cans chickpeas, rinsed and drained
2 T. Quick-Preserved Lemons, finely chopped (recipe follows)
3 dried dates, pitted and chopped (1/4 c.)
5 oz. baby kale (2 c.)
2 T. lemon juice

Preheat oven to 400 degrees. Toss carrots with 1 T. oil, season with salt and pepper (if desired), and roast 30 min. or until just tender.

Heat remaining 2 T. oil in large saucepan or Dutch oven over medium-high heat. Add onion and cook 7-10 min. or until starting to color. Add garlic and spices, saute 1 min., then stir in chickpeas, preserved lemons, and 3 c. water. Bring to a simmer, reduce heat to medium-low, and cook 5 min. Add carrots and dates and simmer 5 min. more. Add kale, cover, and cook 2 min. or until kale wilts. Remove from heat and stir in lemon juice. Season with salt and pepper, if desired.

Serves 6.

From Vegetarian Times magazine, Dec. 2013, p. 64.