Lablabi (Tunisian Chickpea Stew) Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 (15-ounce) cans chickpeas

1/2 loaf rustic bread

Extra virgin olive oil

1 small yellow onion, (finely chopped)

3 to 4 large garlic cloves, (minced)

Kosher salt

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon paprika

1 tablespoon harissa paste, (more for later)

2 lemons

1/2 cup roughly chopped parsley, (plus more for garnish)

2 green onions, (trimmed and chopped, both white and green parts)

Directions

Prepare the canned chickpeas: In a medium saucepan, set over medium-high heat add the chickpeas with their liquids and cover the chickpeas with water by about 1 inch.

Boil then simmer the chickpeas: Bring the chickpeas to a boil, then lower the heat and cover part-way with a lid. Simmer the chickpeas over low heat for about 30 minutes or until very tender.

Toast the bread: Set your oven rack about 6 inches beneath the boiler and set the broiler to high. While the chickpeas cook, tear some hearty crusty bread into a little larger than bite-size pieces and arrange them on a large sheet. Drizzle the bread with extra virgin olive oil, toss to coat and arrange them so the pieces are crust side down. Broil briefly, maybe a minute or so just until the bread turns golden brown. Watch carefully, as the bread can go from golden brown to burnt quickly!

Saute the onions and garlic: Add 2 tablespoons extra virgin olive oil in a medium non-stick skillet set over medium heat. When the oil begins to shimmer, add the onions and garlic, a dash of kosher salt, cumin, coriander, and paprika. Cook over medium heat, tossing regularly until the onions are tender and translucent.

Season the chickpea stew: When the chickpeas are ready, transfer the onion and garlic mixture to the saucepan with the chickpeas. Add 1 tablespoon harissa paste, a big pinch of kosher salt, juice from 1 lemon, chopped parsley, and a good drizzle of extra virgin olive oil. Stir to combine. Taste and adjust seasoning.

Serve: Slice the remaining lemon into wedges. Prepare serving bowls and place a few pieces of toasted bread on the bottom. Ladle the lablabi chickpea stew on top of the bread and add a good drizzle of olive oil, a dollop of harissa, more parsley, and the chopped green onions. Serve immediately with lemon wedges and more of the toasted bread to the side.

Nutrition

• Calories: 196.2 kcal
• Total Fat: 1.9 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 1 g
• Sodium: 400 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 4 g
• Total Sugars: 5.9 g
• Protein: 7.8 g