Method

Prepare the Chickpeas:

In a medium saucepan over medium-high heat, add the chickpeas with their liquids.

Cover the chickpeas with water by about 1 inch.

Bring the chickpeas to a boil, then lower the heat and cover part-way with a lid.

Simmer the chickpeas over low heat for about 30 minutes or until very tender.

Toast the Bread:

While the chickpeas cook, tear the rustic bread into pieces a little larger than bite-size and arrange them on a large baking sheet.

Drizzle the bread with extra virgin olive oil, toss to coat, and arrange the pieces crust side down.

Grill briefly until the bread turns golden brown, watching carefully to prevent burning.

Saute the Onions and Garlic:

In a medium non-stick frying pan set over medium heat, add 2 tablespoons of extra virgin olive oil.

When the oil begins to shimmer, add the chopped onions and minced garlic, a dash of salt, cumin, coriander, and paprika.

Cook over medium heat, tossing regularly until the onions are tender and translucent.

Season the Chickpea Stew:

When the chickpeas are ready, transfer the onion and garlic mixture to the saucepan with the chickpeas.

Add 1 tablespoon of harissa paste, a big pinch of salt, juice from 1 lemon, chopped parsley, and a good drizzle of extra virgin olive oil.

Stir to combine, then taste and adjust seasoning as needed.

Serve:

Slice the remaining lemon into wedges.

Prepare serving bowls and place a few pieces of toasted bread at the bottom.

Ladle the chickpea stew on top of the bread.

Add a good drizzle of olive oil, a dollop of harissa, more chopped parsley, and the chopped spring onions.

Serve immediately with lemon wedges and additional toasted bread on the side.

Tunisia