- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 3 ribs celery trimmed and diced
- 6 cloves garlic peeled and minced
- 2 tablespoons harissa paste more or less to taste, depending on preference
- 1½ pounds fresh tomatoes chopped; or use 1 15-ounce can diced tomatoes
- 15 ounce can chickpeas drained and rinsed
- 2 cups water or vegetable stock
- 2 pints fresh figs 4 figs reserved for garnish
- 4 scallions minced; for garnish
- Salt and pepper to taste
Cook the aromatics:
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.
Add the garlic and cook for 1 minute until just fragrant.
Sizzle the harissa paste:
Simmer the stew:
While the tomatoes cook, halve all of the figs except the four reserved for garnish.
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.
Prepare the garnish:
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.
Calories: 367kcal | Carbohydrates: 74g | Protein: 10g | Fat: 7g | Sodium: 436mg | Fiber: 16g | Sugar: 46g | Vitamin C: 37mg