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.
- 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)
- Sliced bread
- Olive oil
- 1-2 cloves of garlic
- Boiled egg
- Diced onion and mince garlic and add to a medium pan over medium heat.
- Open chickpeas and rinse if preferred then add to pot. Open tomatoes and add.
- Fill can with stock to remove any remaining tomato and add to pot. Fill with water and add to pot.
- 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.*
- Lower to low medium heat and cook for 20-25 minutes. Stir on occasion.
- Rinse and add in kale. Add in a sprinkle of additional seasoning if preferred.
- Cook for an additional 10 minutes.
- Smash garlic and rub on bread before drizzling with olive oil and toasting in the oven until light brown.
- Chop bread and add to the bowl then top with stew and any preferred optional toppings.