Lablabi (Middle Eastern Spicy Chickpea Stew)

food52.com

Sara H

subheading: For the chickpeas:

2 pounds dry chickpeas

Salted water for soaking

12 cups filtered water

Fine sea salt

2 small onions, peeled and left whole

12 to 15 peppercorns, tied in a small piece of cheesecloth or placed in a teaball

2 fresh bay leaves, twisted along their spines to crack them slightly

subheading: For the spice paste and final assembly:

1 tablespoon cumin seeds

1 to ½ teaspoons coriander seeds

1 chile Japones (dry hot chile)

5 to 6 fat cloves garlic, smashed and minced

1 pinch fine sea salt

8 scallions, whites and about 3 inches of light green, finely sliced

4 to 5 tablespoons olive oil

3 lemons

Sliced sun-dried tomatoes, for garnish (I use Trader Joe's packages because they are moist, but you could use oil-packed, drained)

Harissa, for garnish

Rinsed salt-packed or vinegar-packed capers, for garnish

Moroccan-style preserved lemon wedges, diced, with or without pulp, for garnish

Fresh lemon wedges, for garnish

Baguettes for serving

Directions at food52.com

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