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Tunisian Chickpeas with Spicy Vegetables

Don't be limited by the vegetables in the recipe. Use what you have!
  •  1 c. dried chickpeas, soaked overnight
  • 1 medium onion, chopped
  • 1/3 c. extra virgin olive oil
  • 2 tbs. tomato puree
  • 1 tbs. harissa or 1 dried chili
  • 1 c. cold water
  • 1 c. very hot water
  • 3 medium carrots, halved and sliced 1 inch thick
  • 2 small turnips, cut into chunks
  • sea salt
  • 1 bunch swis chard, kale or collards
  • 4 sweet peppers
  • 1 c. winter squash, cut into 1" chunks
  • freshly ground black pepper
  • 1/4 c. minced parsley
  • minced cilantro and lime wedges for garnish

Drain chickpeas and set aside. In a large heavy saucepan, saute the onion in oil until it is soft and starting to brown. Stir the tomato puree and harissa into cold water and add to the onions. Bring to a slow simmer.
If you are using a dried red chili instead of the harissa, break it into pieces and soak in the hot water for about 30 minutes. Add the peppers pieces and soaking water to tomato and onions.
Cook onion-chili mixture for 5 minutes, then add strained chick peas and enough boiling water to cover to a depth of 1 inch. Simmer beans, covered, for about 40 minutes.
Add carrots and turnips and water to cover if necessary. Add a teaspoon of salt. Continue cooking for 10 minutes.
Chop peppers and chiffonade greens. Add peppers, greens and squash to beans and cook 10-15 minutes until vegetables are soft. Cook off water to desired thickness. Add salt and pepper to taste and add parsley. Garnish with cilantro and lemon wedges.

The New Mediterranean Diet Cookbook by Nancy Harmon Jenkins