Chickpea Stew
Ingredients
Directions
Ingredients
1 tbsp
good-quality extra-virgin olive oil
4
shallots, sliced
1 tsp
harissa powder, plus more as needed
Fine sea salt
2 oz
dinosaur kale, stemmed, and leaves coarsely chopped
3 c
chicken stock or chicken bone broth
1 c
drained cooked chickpeas
3 ½ oz
days-old country bread (page 74), torn into bite-size pieces and toasted until golden brown
2 oz
tuna confit in oil, drained
¾ c
loosely packed mixed fresh herb leaves (such as cilantro, flat-leaf parsley, mint, and fennel fronds)
Chickpea Stew
Here, simplicity of method belies complex and satisfying layers of flavor. This is generally the way I eat these days: beans, bread, strong broth, greens, and tinned fish with some aromatics and warming harissa—quick to put together, nutrient dense, and inexpensive.
4 servings
- Set a Dutch oven or other large, heavy pot over medium heat. When the pot is warm, add the oil and shallots and cook, stirring, until the shallots are translucent, about 3 minutes. Add the harissa powder and a sprinkle of salt, then stir in the kale and cook, stirring occasionally, until wilted, about 5 minutes.
- Pour in the stock and bring to a simmer. Add the chickpeas, return to a simmer, and cook for 10 minutes, until heated through and the flavors have blended. Mix in the bread, then taste and adjust with more harissa powder and salt if needed.
- Portion the stew into four bowls. Flake the tuna and arrange on top of the bowls, dividing it evenly, and then finish with a generous topping of the herbs. Serve immediately.
