Lablabi (Tunisian Chickpea Stew)

Serves 4

prepSet oven rack 6 inches below broiler and preheat to high
2 (15 oz / 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
1/2 cup / 30 g roughly chopped parsley (plus more for garnish)
2 green onions, trimmed and chopped

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