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Chickpea Stew
Ingredients
Directions
Ingredients
1 tbsp
good-quality extra-virgin olive oil
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4
shallots, sliced
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1 tsp
harissa powder, plus more as needed
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Fine sea salt
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2 oz
dinosaur kale, stemmed, and leaves coarsely chopped
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3 c
chicken stock or chicken bone broth
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1 c
drained cooked chickpeas
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3 ½ oz
days-old country bread (page 74), torn into bite-size pieces and toasted until golden brown
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2 oz
tuna confit in oil, drained
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¾ c
loosely packed mixed fresh herb leaves (such as cilantro, flat-leaf parsley, mint, and fennel fronds)
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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

  1. 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.
  2. 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.
  3. 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.