Tunisian Chickpea Stew

By The Mediterranean Dish · 30 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, cover partway with a lid and simmer over low heat for about 30 minutes, until very tender.
3. Set an oven rack about 6 inches below the broiler and set the broiler to high. Tear the rustic bread into pieces a little larger than bite-size, toss them with extra virgin olive oil and arrange them crust side down on a large sheet.
4. Broil for about a minute, until golden brown, watching closely because it can burn quickly.
5. In a medium non-stick skillet over medium heat, warm 2 tablespoons extra virgin olive oil until it shimmers. Add the onion, garlic, a dash of kosher salt, the cumin, coriander and paprika, and cook, tossing often, until the onion is tender and translucent.
6. Transfer the onion and garlic mixture to the chickpeas. Add the 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. Stir, then taste and adjust the seasoning.
7. Cut the remaining lemon into wedges. Place a few pieces of toasted bread in each bowl, ladle the stew over the top, and finish 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.