This vegan dinner entree is a delicious combination of spices, vegetables, and preserved lemon. There is a bunch of chopping up to do but the cooking is mostly hands off. To make it simpler I used a can of drained chickpeas rather than soaking and cooking them. Here is a link to how I adapted the recipe from February 9, 2022. https://dininglite.blog/2022/02/10/moroccan-chickpeas-with-chard-turnips-carrots-and-fennel-2-9-221/