Harissa Fig and Chickpea StewHarissa Fig and Chickpea Stew

Step 1

Heat the oil in a wide pot over medium heat. Add the onion and cook for 3 minutes until it just begins to soften. Add the celery and cook for 5 minutes. Season with salt and pepper.

Step 2

Add the garlic and cook for 1 minute until just fragrant.

Step 3

Add the harissa to the aromatics and cook for 1 minute, lightly mashing the paste into the aromatics.

Step 4

Pour in the chopped tomatoes and cook for 5-6 minutes until they begin to soften. Add the chickpeas and season liberally with salt and pepper.

Step 5

While the tomatoes cook, halve all of the figs except the four reserved for garnish.

Step 6

Pour 2 cups of water or stock into the stew and bring to a boil. Add the halved figs and then reduce heat, cover, and simmer over low heat for 30 minutes. Taste and season again to your preferences after the stew has simmered.

Step 7

In a bowl, combine the 4 reserved, quartered figs with the lemon juice and zest, mint leaves, and flaky salt. Drizzle with the extra virgin olive oil and toss to combine. Set aside.

Step 8

Divide the stew between shallow bowls and garnish with the fresh figs and the minced scallions. Enjoy!

Step 9

Heat the oil in a wide pot over medium heat. Add the onion and cook for 3 minutes until it just begins to soften. Add the celery and cook for 5 minutes. Season with salt and pepper.

Step 10

Add the garlic and cook for 1 minute until just fragrant.

Step 11

Add the harissa to the aromatics and cook for 1 minute, lightly mashing the paste into the aromatics.

Step 12

Pour in the chopped tomatoes and cook for 5-6 minutes until they begin to soften. Add the chickpeas and season liberally with salt and pepper.

Step 13

While the tomatoes cook, halve all of the figs except the four reserved for garnish.

Step 14

Pour 2 cups of water or stock into the stew and bring to a boil. Add the halved figs and then reduce heat, cover, and simmer over low heat for 30 minutes. Taste and season again to your preferences after the stew has simmered.

Step 15

In a bowl, combine the 4 reserved, quartered figs with the lemon juice and zest, mint leaves, and flaky salt. Drizzle with the extra virgin olive oil and toss to combine. Set aside.

Step 16

Divide the stew between shallow bowls and garnish with the fresh figs and the minced scallions. Enjoy!