TUNISIAN CHICKPEA STEW WITH HARISSA
This North African Chickpea and Carrot Stew is hearty and flavorful - perfect for fall and winter. Serve with crusty bread or serve over cous cous. Vegan adaptable.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 50m
Number Of Ingredients 27
Steps:
- In a large heavy bottom pot or Dutch oven, heat the oil over medium-high heat.
- Add the onion, and saute 2-3 minutes until fragrant. Lower heat to medium, add the carrots and garlic, thyme and salt and pepper and sauté 6-7 minutes, stirring often.
- Add the cumin, coriander, smoked paprika, turmeric, fennel seeds and tomato paste, and saute until the paste darkens about 2 minutes.
- Add the tomatoes and wine. Bring to a boil, scraping up the brown bits. Reduce by half, about 5 minutes.
- Add the broth or stock.
- Add the chickpeas, kale and carrot tops, bring to a simmer, and simmer on med-low heat 10-15 minutes.
- Taste for salt, adjust and add more if necessary.
- Swirl a teaspoon of harissa paste at a time for added flavor ( Alternatively, you could add it to individual bowls)
- To serve, divide among bowls and either drizzle with olive oil, or swirl in yogurt, and a little more harissa to taste. Serve with crusty bread.
- To make the Quick Harissa Paste- Place oil and vinegar in a blender, then gradually add spices, salt and garlic until all is blended well. Store in a jar in the fridge- up to 2 weeks. Makes ¾ cup.
Nutrition Facts : ServingSize 1.5 cups- without the yogurt or harissa paste, Calories 196 calories, Sugar 4.1 g, Sodium 507.5 mg, Fat 8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 25.4 g, Fiber 7.8 g, Protein 7.6 g, Cholesterol 0 mg
LABLABI (TUNISIAN CHICKPEA SOUP)
There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan's cookbook "Cool Beans" (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It's earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end.
Provided by Melissa Clark
Categories soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Prepare the crispy chickpeas: Transfer chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels. Cover with another towel (or paper towels) on top, rubbing gently to dry. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour.
- As chickpeas dry, start preparing the soup: In a Dutch oven or heavy stockpot, combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. Bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.
- Heat oven to 400 degrees. While chickpeas are cooking, cut bread into thick slices, then tear slices into bite-size pieces. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.
- Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za'atar until well coated. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly more salt. Taste and add more salt or za'atar, or both, if you'd like.
- When the chickpeas for the soup are tender, discard bay leaves. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (Alternatively, you can use an immersion blender to blitz half the chickpeas into a rough purée. Add the olive oil before puréeing. The broth won't be as silky as it would be puréed in a regular blender, but it will taste just as good.)
- In a large skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.
- Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.
- To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas - you'll have leftovers. Serve hot, with more harissa on the side.
TUNISIAN CHICKPEA BREAKFAST STEW
Americans would eat this beautiful spread of chickpeas with condiments at dinner. But in Tunisia, it's a traditional breakfast dish: a simple bowl of chickpeas flavored with onion, garlic, harissa and olive oil, served with a number of garnishes. It would certainly get you through the day. The finished soup will taste great for another three to four days. Keep in the refrigerator. You will want to refresh the condiments each time you serve. You can make a salad with the leftover beans. Don't let the long list of ingredients fool you - most of them are optional garnishes.
Provided by JackieOhNo
Categories Stew
Time 7h35m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Drain the chickpeas, and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil, reduce the heat, cover and simmer one hour.
- Meanwhile, heat the oil over medium heat in a medium-size, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and cumin, and stir together for 30 seconds to a minute, until the garlic smells fragrant. Remove from the heat, and stir into the beans.
- After the beans have cooked for an hour, stir in the harissa and salt to taste. Cover and continue to cook for another 30 minutes to an hour, until the beans are very tender and the broth fragrant. Add lemon juice, and taste and adjust salt.
- Serve the soup. Passing your choice of condiments on a large tray, or have them laid out on a buffet to stir into the soup.
Nutrition Facts : Calories 218.2, Fat 8.4, SaturatedFat 1.1, Sodium 343.4, Carbohydrate 30.6, Fiber 5.7, Sugar 1.4, Protein 6.4
LABLABI (TUNISIAN CHICKPEA SOUP)
This soup is served for breakfast in Tunisia. If you can, use homemade chicken stock, it is far superior to the store bought kind.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine stock, chickpeas, harissa, cumin, and salt in a large pot. Bring to a boil over medium-high heat, reduce temperature, and simmer for 15 minutes. Taste and adjust seasoning if necessary.
- Divide bread, chopped parsley, cilantro, and capers between 4 soup bowls. Scoop an egg from the shell into each bowl, pour soup on top, and drizzle with olive oil.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 30 g, Cholesterol 186.7 mg, Fat 14 g, Fiber 4.8 g, Protein 13.3 g, SaturatedFat 2.9 g, Sodium 1770.7 mg, Sugar 1.3 g
More about "tunisian chickpea breakfast stew recipes"
BEST TUNISIAN CHICKPEAS WITH SWISS CHARD RECIPE - HOW …
From 177milkstreet.com
MERMEZ - TRADITIONAL TUNISIAN CHICKPEA STEW RECIPE | 196 …
From 196flavors.com
TUNISIAN HARISSA CHICKPEA STEW - SPICE KITCHEN
From spicekitchenuk.com
TUNISIAN CHICKPEA “SALAD” | DR. JILL CARNAHAN, MD
From jillcarnahan.com
TUNISIAN LENTIL STEW WITH CRISPY CHICKPEAS - HARVEST …
From harvestandhoney.com
SEVEN TYPICAL TUNISIAN DISHES YOU MUST TRY - LONELY PLANET
From lonelyplanet.com
LEB LEBI (TUNISIAN CHICKPEA STEW) - BIGOVEN.COM
From bigoven.com
CAMPFIRE CHICKPEA STEW
From more.ctv.ca
LEB LEBI (TUNISIAN CHICKPEA STEW) - COMPLETERECIPES.COM
From completerecipes.com
LABLABI (TUNISIAN CHICKPEA STEW) - SNUK FOODS
From snukfoods.com
LABLABI/ TUNISIAN CHICKPEA SOUP RECIPE | BREAKFAST CARE
From breakfastcare.com
TUNISIAN CHICKEN TAGINE W/ COUSCOUS & GREEN HARISSA SAUCE
From feastingathome.com
TUNISIAN BEAN AND CHICKPEA STEW - GLUTEN FREE RECIPES
From fooddiez.com
SPICY TUNISIAN CHICKPEA AND LENTIL STEW WITH GARLIC FLATBREAD
From sunbasket.com
TUNISIAN TOMATO & CHICKPEA STEW RECIPE | HELLOFRESH
From hellofresh.co.nz
TUNISIAN CHICKPEA STEW – NOURISH BY HEATHER
TUNISIAN CHICKPEA AND BEEF STEW RECIPE - FOOD NEWS
From foodnewsnews.com
BEST TUNISIAN BRAISED CHICKPEAS WITH SWISS CHARD RECIPE - HOW TO …
From 177milkstreet.com
SPICY TUNISIAN CHICKPEA AND CARROT STEW WITH HARISSA
From mykuratedlife.com
WAAD’S TUNISIAN FREEKEH STEW WITH CRISPY CHICKPEAS AND YOGURT …
From hellofresh.com
TURKISH CHICKPEA STEW RECIPE | MYRECIPES
From myrecipes.com
TUSCAN CHICKPEA STEW - NOURISH AND FETE
From nourish-and-fete.com
BREAKFAST IN TUNISIA - COOK-COQUUS
From cook-coquus.com
HELLO FRESH: WAAD’S TUNISIAN FREEKEH STEW WITH CRISPY CHICKPEAS …
From bigoven.com
TUNISIAN BEAN AND CHICKPEA STEW RECIPE
From recipegraze.com
TUNISIAN LAMB SHANK + CHICKPEA CHARD SHIITAKE STEW - CLEAN …
From cleanlivingguide.com
CHICKPEA STEW - TURKISH FOODIE – TURKISH CUISINE RECIPES
From turkishfoodie.com
ASTRAY RECIPES: LEB LEBI (TUNISIAN CHICKPEA STEW)
From astray.com
TUNISIAN CHICKPEA STEW RECIPES - TUTDEMY.COM
From tutdemy.com
TUNISIAN LENTIL STEW WITH CRISPY CHICKPEAS - MY KITCHEN LITTLE
From mykitchenlittle.com
LABLABI RECIPE - BBC FOOD
From bbc.co.uk
TUNISIAN CHICKPEA AND BEEF STEW - PLAIN.RECIPES
From plain.recipes
TUNISIAN CHICKPEA STEW WITH CARROTS, TOPS AND HARISSA [VIDEO]
From pinterest.com
LABLABI OR LEB LEBI (TUNISIAN CHICKPEA STEW) – THE FOODIE GAZETTE
From foodiegazette.com
RECIPES FROM 4EVERYKITCHEN: TUNISIAN CHICKPEA, EGGPLANT
From pinterest.com
TUNISIAN HARISSA CHICKPEA STEW - SPICEKITCHENUK.COM
From spicekitchenuk.com
TUNISIAN CHICKPEA SOUP - THE VEGGIE TABLE
From theveggietable.com
LABLABI (TUNISIAN CHICKPEA SOUP) - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love