Lablabi (Tunisian Chickpea Stew)
Serves 4
A Tunisian chickpea stew spiced with cumin and harissa, ladled over broiled olive-oil bread and finished with lemon and herbs.
| prepSet oven rack 6 inches beneath the broiler; broil on high | ||
| 2 (425 g) cans chickpeas, with liquid | Boil, then simmer 30 min | Add skillet mix, season, stir |
| Water, to cover by 2.5 cm | ||
| 1/2 loaf rustic bread, torn into pieces | Toss bread with oil, broil 1 min | |
| Extra virgin olive oil (for the bread) | ||
| 2 tablespoons extra virgin olive oil (for the onions) | Sauté onion, garlic & spices | |
| 1 small yellow onion, finely chopped | ||
| 3 to 4 large garlic cloves, minced | ||
| Kosher salt (dash, for the onions) | ||
| 1 teaspoon ground cumin | ||
| 1/2 teaspoon ground coriander | ||
| 1/2 teaspoon paprika | ||
| 1 tablespoon harissa paste (in the stew) | ||
| Kosher salt (big pinch, for the stew) | ||
| Juice of 1 lemon | ||
| 30 g roughly chopped parsley | ||
| Extra virgin olive oil (good drizzle, for the stew) | ||
| 1 lemon, cut into wedges | ||
| Extra parsley, for garnish | ||
| More harissa paste, for serving | ||
| 2 green onions, trimmed and chopped | ||
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