As I promised in yesterday’s post, I’ve made a couple of dishes that showcase my fresh batch of preserved lemons. I have a few in mind for the preserved limes, so stay tuned. As lemons go, here’s the state of the culinary art for now.
Baby Zucchini and Garbanzos with Preserved Lemon
I actually started this as a version of “Zucchini and Red Beans,” from Speed Vegan, which employs ras el hanout, a classic Moroccan spice blend I love to use, even in places it might not have been intended to appear. As things in the kitchen seem to go when no specific goal is set, I deviated early on, switching out the red beans with garbanzos, adding green peppers and preserved lemon. I also upped the quantity of ras el hanout and used fresh garlic (for lack of roasted
