6-8 serving
Ingredients:
2 cups dry chickpeas (*Important to note: while in most recipes, substituting canned chickpeas are perfectly fine- here its less ideal. In the process of making the stew you really need to mix vigorously and the texture we are looking for gets lost with canned chickpeas as they dont hold their shape as good.)
6 garlic cloves, minced
1 tablespoon New York Shuk Hawaij Spice
1\2 cup olive oil
In a big bowl, soak the chickpeas overnight in plenty of water. When ready to cook, rinse the chickpeas and place In a medium size pot. Cover the beans with cold water plus another inch and a half of water above the beans. Add 1 tablespoon of dried sage and 2 peeled garlic cloves for flavor. Let cook until tender, approx 1 hour. Check for firmness throughout as you don't want them over cooked. When the chickpeas are tender, season with 1 tablespoon of salt and let cool.
let the chickpeas cool down a bit and soak in the salt water and you ready to begin with making the stew. discard the sage and garlic (or save the soft garlic to add to the stew if you would like).
In a different deep pan, start with the olive oil and garlic and cook for 1 minute, add the Hawaij. Heat the pot with the chickpeas and bring to a boil. From the boiling pot of chickpeas, add 2 ladles of chickpeas with the cooking liquid and mix vigorously until the liquid thickens. Add 1 cup at a time until you’ve added all the chickpeas and the stew is nice and thick.
If the stew thickens too much, you can always add more liquid/water. until you get the stew consistency you like.
Serve with fresh cilantro or parsley on top, a dollop of harissa or schug on the side and fresh bread.
*Some stir tahini sauce into the final stew for extra richness, we prefer it without. Give it a try yourself and see what you prefer.
