Short Ribs, Chickpea & Harissa Stew
The richness of the short ribs and the spiciness of the Harissa
really complement the buttery & soft chickpeas.
Make sure to have around a nice crusted bread to mop this stew up.
Soak dried chickpeas in a large bowl with 2 tbsp. of salt the evening before.
On the day of preparation-
Rinse chickpeas well with water, and place in a large pot with 7 cups of water. Cook on medium heat for 40 minutes, until the chickpeas are tender.
Cut the short ribs into cubes, and sear in a pot with a touch of oil. Make sure you sear the bones as well, as they have pieces of fat and meat on them that will give great flavor. Always sear a small amount of meat in the pot. Set aside the seared meat.
In the same pot, caramelize the onions. Once they get that nice brownish color, add both Harissa's to the onion mixture. Return seared meat and bones to pot and mix well.
Add 3 cups of boiling water while bringing to full boil the entire contents of the pot. Simmer for 60 minutes until the meat has softened.
Combine the content of pots together.
add salt to taste. Mix well. Cover with a lid and cook for 2 hours on low heat. After 2 hours, Remove lid and boil for 20 minutes, to let the sauce thicken.
Make sure you have good bread around the house when eating this stew. You will need a lot of bread to soak up those yummy juices