I often turn to this meal when I’m looking for a tasty, rich, and satisfying dinner to serve guests. When accompanied by Labneh, Quick Pickled Red Cabbage, and some steamed greens, you will have a scrumptious, colorful feast. This stew gets its heat from the Harissa paste stirred in at the end; you can stir in more or less, depending on how spicy you want the dish. Here I use my own Harissa; it’s superfast to make and lasts months in the fridge. Note: I highly recommend that you cook your own chickpeas for this stew. The flavor of home-cooked chickpeas is worth the effort, and the cooking liquid adds a nice body to the stew as well. You will need about 1 cup dried chickpeas to end up with 2½ cups cooked chickpeas. If you want to use canned beans, you will need about two 15-ounce cans. Make sure you drain and rinse them thoroughly before using. And use water in place of chickpea cooking liquid.
from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well
by Amy Chaplin