Lablabi (Tunisian Chickpea Stew) – Virtual
Servings
2Serving size
1 cup stew with toppingsThis flavorful vegetarian stew is the perfect cozy meal on a cold day and makes great leftovers.
Ingredients
| 1 1/2 tsp. Olive oil |
| 1/2 medium White onions (small dice) |
| 1 medium Carrots, raw (peeled; small dice) |
| 3 clove Garlic, raw (minced) |
| 1 1/2 tsp. Ground cumin |
| 1 1/2 tsp. No salt added tomato paste |
| 1 1/2 tsp. Harissa Sauce (optional) |
| 2 cups No salt added vegetable stock |
| 1 tsp. Lemon zest (zest of 1/2 lemon) |
| 1/2 lemon yields Lemon juice (juice of 1/2 lemon) |
| 1/16 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 15 ounce can Canned no salt added chickpeas (drained and rinsed) |
| 2 2-ounce rolls Whole wheat rolls (sliced on the bias) |
| 2 Tbsp Coriander (cilantro) leaves, raw |
| 4 large black olives (sliced; kalamata olives are best) |
| 1 Tbsp. Nonfat Greek Yogurt |
Instructions
Heat olive oil in medium pot over medium-high heat.
Add onion and carrot and saute for 5-7 minutes or until onion is translucent and soft.
Add garlic to pot and saute for an additional 1-2 minutes.
Reduce heat to low, and add cumin, tomato paste, and harrisa paste to toast the seasonings and brown the tomato paste. Stir constantly to keep spices from burning and mix to combine.
Add vegetable stock, lemon zest and juice, salt, pepper, and chickpeas. Turn heat to medium-high and bring to a simmer.
Simmer stew for 30 minutes, uncovered, until chickpeas and vegetables are tender.
While stew is simmering, toast slices of baguette and prepare toppings of cilantro, olives, and yogurt.
Serve 1 cup of stew with sliced baguette, olives, cilantro, and yogurt.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
For a thicker texture, reserve 1/3 of the sauteed vegetables and chickpeas and purée until smooth. Add to rest of stew, stir to combine. Consider additional toppings for this versitile stew of capers, poached egg, diced tomatoes, etc.