Lablabi (Tunisian Chickpea Stew)
Serves 4
| prepSet oven rack 6 inches below broiler and preheat to high | |||
| 2 (425 g) cans chickpeas, with liquid | Simmer chickpeas 30 min until tender | Merge sauté into chickpeas, add harissa, lemon juice, parsley & oil | Serve in bowls with bread, oil, harissa, parsley, green onions & lemon |
| Water | |||
| 1/2 loaf rustic bread, torn into bite-size pieces | Broil bread until golden, 1 min | ||
| Extra virgin olive oil | |||
| 1 small yellow onion, finely chopped | Sauté onion, garlic & spices until tender | ||
| 3 to 4 large garlic cloves, minced | |||
| 1 tsp ground cumin | |||
| 1/2 tsp ground coriander | |||
| 1/2 tsp paprika | |||
| 1 tbsp harissa paste (for the stew) | |||
| Kosher salt | |||
| 1 lemon, juiced | |||
| 1 lemon, cut into wedges | |||
| 30 g roughly chopped parsley (plus more for garnish) | |||
| 2 green onions, trimmed and chopped | |||
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