Our beloved intern, Waad, wouldn’t stop raving about his mother’s famous stew recipe. After a little begging, we were lucky enough to get the original recipe sent all the way from Tunisia. A unique blend of nine spices gives this dish its character – we guarantee you’ve never tasted anything like it!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Tunisian Spice Blend
Veggie Stock Concentrate
Preheat the oven to 400 degrees. Peel and finely dice the carrot. Halve, peel, and finely dice the onion. Finely dice the celery. Mince or grate the garlic. Drain and rinse the chickpeas.
Heat a drizzle of olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook, tossing, for 7-8 minutes, until softened and beginning to caramelize. Season with salt and pepper. Add the garlic and 2 teaspoons Tunisian spice blend (we are sending 3) to the pot and cook for 1-2 more minutes, until fragrant. Add ¼ cup crushed tomatoes to the pot and cook for another 1-2 minutes. Season with salt and pepper.
Stir the stock concentrates, freekeh, and 4 cups water into the pot. Bring to a low simmer and cook for 20-25 minutes, until the freekeh is tender. Season with salt and pepper.
While the stew simmers, toss the chickpeas on a baking sheet with the remaining Tunisian spice blend, 1 Tablespoon olive oil, and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until golden brown and crispy.
Finish and plate: Once the stew and chickpeas are ready, divide the stew between bowls. Top each bowl with the crispy chickpeas, a dollop of yogurt, and a drizzle of olive oil. Enjoy!