Best 5 Tunisian Bean And Chickpea Stew Recipes

TUNISIAN CHICKPEA STEW WITH HARISSA

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.

TUNISIAN BEAN AND CHICKPEA STEW

Steps:

• In large pot, cook onions until translucent.
• Add remaining ingredients and cook until boiling. Reduce heat to simmer and cook, covered, for 20-30 minutes or until potatoes or pumpkin is tender.
• Sprinkle with parsley when serving for color, if desired.

LABLABI (TUNISIAN CHICKPEA SOUP) FROM 'THE HEART OF THE PLATE'

Steps:

• Drain and rinse the soaked chickpeas, then transfer them to a soup pot, large saucepan, or Dutch oven, along with the water and garlic cloves. Bring to a boil, lower the heat to a simmer, partially cover, and cook until the chickpeas are completely tender, an hour or longer. (You want to err on the soft side.)
• Meanwhile, place a medium skillet over medium heat for about a minute, then add the olive oil and swirl to coat the pan. Add the onion and cumin, and cook, stirring, for 5 to 8 minutes, until the onion becomes soft. Add the minced garlic and 1 teaspoon of the salt, reduce the heat to low, and continue to cook for another 10 minutes. Cover and cook over the lowest possible heat for 10 minutes longer, then remove from the heat.
• When the chickpeas are very tender, add the onion-garlic mixture, scraping in as much as you can of whatever adhered to the pan. Collect the remaining parts (this is flavor!) by adding the lemon juice to the skillet and stirring it around, scraping the sides and bottom (deglazing), then pouring all of this onto the chickpeas as well. Taste to adjust the salt (you will likely want to add up to another 1/2 teaspoon) and grind in a generous amount of black pepper to taste. At this point, if you choose, you can puree some of the chickpeas with an immersion blender.
• Cover and let the soup simmer for another 10 minutes or so before serving.
• Optional Enhancements: A few strands of saffron added to the cooking water in step 1 A spoonful of harissa Touches of torn fresh flat-leaf parsley, cilantro, or mint Crushed red pepper A poached or fried egg added to each serving A drizzle of high-quality extra-virgin olive oil (or a citrus-spiked olive oil) Cooked diced carrot mixed in A spoonful of thick yogurt on top A sprinkling of capers on top A spoonful or two of cooked brown basmati rice or couscous stirred in Chopped, pitted olives on top-or a bowl of assorted olives on the side Crisp, cold radishes on the side-whole or sliced Chopped or slivered Marcona almonds Sliced ripe tomatoes on the side

TUNISIAN CHICKPEA BREAKFAST STEW

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.

LABLABI (TUNISIAN CHICKPEA SOUP)

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.