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Lablabi (Middle Eastern Spicy Chickpea Stew) recipe on Food52.com

“I first came across Lablabi in an article in the Wall Street Journal. Gil Marks also includes a recipe in his book, Olive Trees and Honey. It is not too complicated, can be made with canned or dry chickpeas, and is garnished with a variety of piquant garnishes. The original recipe had you simply add crushed garlic, salt, and spices to the simmering chickpeas, serve it over a chunk of toasted baguette, and allow each diner to garnish as desired. Gil Marks has you saute carrots, celery root and onions. The stew fulfilled all of our family's basic requirements: chickpeas in any form are a favorite; lemony chickpeas, even better. And we always seem to have cured lemons, capers, and garlic on hand. I altered the recipe by sizzling the crushed garlic with spices and scallions and adding the fragrant mixture back into the pot of beans, saving some for a bright garnish. The technique of mashing garlic and salt with the spices to be used in the recipe hails from Jacquelin Higuera McMahon. It seems to round out the flavors.”creamtea

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