Healthy Dinner with Two Cans of Chickpeas!

By The Mediterranean Dish · 25 min

Ingredients

Instructions

1. Put the chickpeas with their liquid into a medium saucepan over medium-high heat and add water to cover them by about 1 inch.
2. Bring to a boil, then lower the heat and cover partly with a lid. Simmer over low heat for about 30 minutes, until very tender.
3. While the chickpeas cook, set an oven rack about 6 inches below the broiler and heat the broiler to high.
4. Tear the rustic bread into pieces a little larger than bite-size, arrange them crust side down on a large sheet, drizzle with extra virgin olive oil and toss to coat.
5. Broil the bread for about a minute, just until golden brown, watching closely as it can burn quickly.
6. In a medium non-stick skillet over medium heat, warm 2 tablespoons extra virgin olive oil until it shimmers. Add the yellow onion, garlic, a dash of kosher salt, the ground cumin, ground coriander and paprika. Cook, tossing often, until the onion is tender and translucent.
7. When the chickpeas are tender, add the onion and garlic mixture to the saucepan. Stir in 1 tablespoon harissa paste, a big pinch of kosher salt, the juice of 1 lemon, the chopped parsley and a good drizzle of extra virgin olive oil. Taste and adjust the seasoning.
8. Slice the remaining lemon into wedges. Place a few pieces of toasted bread in each serving bowl, ladle the chickpea stew over the bread, and top with olive oil, a dollop of harissa, more parsley and the chopped green onions. Serve right away with lemon wedges and extra toasted bread.

Summarized from The Mediterranean Dish's video. Watch it for the details.