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Spicy Chickpea Stew

This is a different take on lablabi which is a traditional North African dish. Believe it or not, a coworker saw the dish in a magazine and challenged me to make it, so I was all about it as I love to create inspired dishes. This is one that delivers every time and is easy to make vegetarian by simply swapping out the chicken stock for a vegetable variety. Check out the accompanying video if you’d like to see how I prepared the dish. Like and follow on Instagram for new videos.

Serves 4-5


  • 1 (~15.5 oz) can of chickpeas
  • 1 (14.5oz) can fire roasted diced tomatoes
  • 16 oz chicken broth or stock
  • 16 oz water
  • 1 medium onion diced
  • 4-6 cloves of garlic
  • 1 1/2 tsp harissa paste
  • 2 tbsp onion powder
  • 2 tbsp garlic powder 1/2 tbsp salt
  • 2 cups of kale
  • 2 tsp harissa powder (optional)
  • 1/2 tsp cumin (optional)
  • 1/2 tsp coriander (optional)

Bread ingredients:

  • Sliced bread
  • Olive oil
  • 1-2 cloves of garlic

Optional Toppings:

  • Capers
  • Olives
  • Parsley
  • Boiled egg


  1. Diced onion and mince garlic and add to a medium pan over medium heat.
  2. Open chickpeas and rinse if preferred then add to pot. Open tomatoes and add.
  3. Fill can with stock to remove any remaining tomato and add to pot. Fill with water and add to pot.
  4. Add harissa and seasonings and stir well before bringing to a boil. *If you prefer less spicy, avoid the powder and use the optional cumin and coriander powder for added flavor and less heat.*
  5. Lower to low medium heat and cook for 20-25 minutes. Stir on occasion.
  6. Rinse and add in kale. Add in a sprinkle of additional seasoning if preferred.
  7. Cook for an additional 10 minutes.
  8. Smash garlic and rub on bread before drizzling with olive oil and toasting in the oven until light brown.
  9. Chop bread and add to the bowl then top with stew and any preferred optional toppings.
  10. Enjoy

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