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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 cup frozen pearl onions, thawed and halved
  • 1 red bell pepper, diced
  • ½ pound fingerling potatoes, halved lengthwise
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 tablespoon harissa
  • 3 cups chicken stock or low-sodium broth
  • One 15-ounce can chickpeas, drained and rinsed
  • ¾ cup unsweetened coconut milk
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon minced cilantro
  • Toasted bread, for serving
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