This is Patrick’s favorite recipe! Enjoy this hearty stew to warm up on a cold winter day.

The Recipe

Serves 4

WHAT YOU”LL NEED

• 2 cups dry chick peas, or 2 16 oz. cans cooked
• Chicken breast for 4 (optional)—shred or finely chop when cooked; can use boneless breast, whole chicken or most any cut you wish
• 4 to 6 cloves of garlic, minced
• 4 tsp harissa (Mahjoub or other)
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp capers
• 4 tsp preserved lemons, rind only, small dice (learn how to make your own)
• 4 tsp sun-dried tomatoes, small dice (Mahjoub or other)
• 4 tsp extra virgin olive oil
• 4 chunks of day-old artisan bread, broken into small pieces—can be fresh bread too, not a big deal (optional)

INSTRUCTIONS

Cooking

1. If using dried chickpeas, wash them and soak overnight. If using canned chickpeas, open the cans, rinse, and drain.
2. Put chickpeas and garlic into a large saucepan and cover with water. Bring to a boil.
3. Add 1 tsp of salt, reduce heat, cover and simmer until tender.
4. If using chicken, broil, grill or bake breasts with salt and pepper to taste. Pull apart or chop into small to medium pieces.

Constructing the Bowls

1. Use a medium soup bowl. While the beans are cooking or chicken grilling, tear up one slice of bread into the bottom of each soup bowl.
2. When the beans are tender, ladle the beans with their cooking broth into the bowls.
3. Top each of the bean bowls with the diced or shredded chicken, then top with 1 tsp of preserved lemons, 1 tsp of sun-dried tomatoes, 1 tsp of harissa, ¼ tsp of ground cumin and a few capers.
4. Finish each bowl with 1 tsp of extra virgin olive oil.
5. Dive in!  Add more harissa, cumin, lemon, capers sundried tomatoes to taste. This little surprising dish will rock your world!!

Enjoy! And make sure to let Patrick know if you loved this recipe.