Harissa Fig & Chickpea Stew (GF, V)

First time cooking with figs and it was well worth the extra drive to find figs. Our Wegman's carries them and displays them with some cheeses.

Source: Tried and True Recipe| Serves: 4-6 | Time: 1 hr

Changes: I had a harissa sauce on hand, so I used that instead of harissa paste (which I could not find at the store).

Ingredients

16 oz fresh #figs, divided

1 tbsp extra virgin olive oil

1 yellow onion, diced

3 ribs celery, diced

6 cloves garlic, minced

¼ cup harissa sauce

15-ounce can diced #tomatoes

15-ounce can #chickpeas, drained and rinsed

2 cups water

Garnish

4 scallions, diced

¼ cup raw pistachios

½ ounce fresh mint

1 small lemom, juiced and zested

1 teaspoon extra virgin olive oil

Salt and pepper to taste

Instructions

Prepare the figs. Remove the stems from all of the figs. Slice 2 figs into thin wedges and transfer to a bowl. Dice the remaining figs and set aside.

Prepare the aromatics. Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the diced onion and cook for 5 minutes until it softens. Add the celery and cook for 5 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute until just fragrant.

Add the harissa sauce to the pot and cook for 1 minute, full combing the sauce into the aromatics.

Add the diced tomatoes, chickpeas, diced figs, and 2 cups of water to the pot. Bring to a boil and then reduce the heat to low. Season with salt and pepper.

Simmer the stew, uncovered, for 30 minutes. Taste and add more salt and pepper if needed.

Prepare the garnish. Use a nutribullet or something similar to crush the pistachios with the mint (3 quick pulses) To the bowl of sliced figs, add the pistachios and mint, lemon juice, zest, and a pinch of salt to taste. Add 1 teaspoon of extra virgin olive oil and toss to combine.

Divide the stew between shallow bowls and spoon the fig garnish on top. Sprinkle scallions around. Enjoy!