Lablebi: chickpea stew
Nadiya Hussain’s Borough Market recipe for a simple, filling chickpea stew, perfect for breaking the Ramadan fast
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Cooking tools:
- Pot
- Stove
- Oven
- Chef's knife
- Cutting board
- Can opener
- Colander
- Potato masher
- Measuring cup
- Measuring spoon
- Wooden spoon
- Slotted spoon
- Tongs
- Saucepan
- Ladle
- Serving bowl
- Plate
- Serving platter
Ingredients
- 100ml oil
- A large sprig of fresh thyme
- 6 dried red chillies
- A pinch of salt
- 2 bay leaves
- 1 large cinnamon stick
- 2 tsp caraway seeds
- 1 bulb of garlic, cloves peeled and minced
- 1 onion, finely diced
- 1 tbsp salt
- 4 x 400g tins of chickpeas, drained
- 6 poached eggs
- 3 x 145g tins of tuna in brine, drained
- 180g jar of harissa
- 6 lemon wedges
- 354g jar of pitted black olives, drained
- A large handful of fresh parsley, chopped
- 6 small crusty baguettes, warmed
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