o W B L L oF GoLD U F L U o S A Lablabi, known as “poor man’s stew” in Tunisia, is anything but - Chef AYDA ROBANA’S take it’s bursting with rich flavors, bright ingredients, and promises to satisfy the fiercest of fall appetites. This dish speaks to my heart in more ways than one. It's a hearty and satisfying one-pot meal. In Tunisia, it's known as the "poor man's stew" because the ingredients are simple. I first had it with my dad in my grandmother's neighborhood at a sandwich shop called Ammi Nasser. I remember smelling the spicy cumin-filled broth and devouring the chickpeas and leaving the garnishes to the side. As a young adult, my friends and I would stop for a 3:00 am bowl of Lablabi on our way home from a night of dancing at the clubs. Now it's a nourishing meal I make in the fall and winter months for my family, friends, and clients. I've added a few unconventional twists, starting with tomato paste and ending with kale. Lablabi is a great vegan dish, but as an option, you can add an egg or a bit of good quality tuna on top when serving.
IngreDients 1 pound dried chickpeas (garbanzo beans), soaked overnight (or 4 15-ounce cans of chickpeas, rinsed and drained) 1/4 cup good quality olive oil 2 carrots, finely chopped 1 medium yellow or white onion, finely chopped 2 stalks celery, finely chopped 6 garlic cloves, minced 2 teaspoons cumin 1 lemon, juiced 1 tablespoon tomato paste 2 tablespoons Tunisian harissa 2 bay leaves 1 tablespoon salt (optional) 8 cups of water or stock 2 cups of stemmed kale, finely chopped
Garnish opTions • 1/4 cup fresh parsley, chopped • An extra dollop of harissa • A squeeze of lemon • Handful of capers • Raw egg yolk or coddled egg • A scoop of good quality tuna • A drizzle of olive oil
Directions Soak chickpeas overnight. Drain and rinse. In a large stockpot or Dutch oven, gently warm the olive oil and add the carrot, onion, and celery. Soften for 5-10 minutes. Add garlic, cumin, lemon juice, tomato paste, and harissa, and sauté for an additional 1-2 minutes. Add rinsed, drained chickpeas and 8 cups of liquid (either water or stock). Add two bay leaves and salt to taste. Bring to a boil and simmer for 1-2 hours. If substituting canned chickpeas for fresh, simmer for about 30 minutes. Add kale and garnish with your choice of toppings. Enjoy!
ABOUT AYDA ROBANA Inspired by the Central Coast's beauty and abundance, chef Ayda Robana started her catering company in 2007. She was among the first to bring the pop-up dining experience to the local culinary scene. Ayda can help create and execute the perfect dining experience for your next event and is also available for food styling and cooking classes. Ayda Robana Catering • 805.837.9009 • aydarobana.com
DININGANDDESTINATIONS.COM
71