Harissa Fig and Chickpea Stew

Name: Harissa Fig and Chickpea Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Moroccan, African
Ingredients: 16 ounces fresh figs (divided); 1 tablespoon extra virgin olive oil; 1 yellow onion (peeled and diced); 3 ribs celery (trimmed and diced); 6 cloves garlic (peeled and minced); ¼ cup harissa paste (I recommend starting with 1 to 2 tablespoons of paste and add more to taste depending on your spice tolerance); 15-ounce can diced tomatoes; 15-ounce can chickpeas (drained and rinsed); 2 cups water; 4 scallions (optional; see Note 1); ¼ cup raw pistachios (crushed); ½ ounce fresh mint (stemmed; leaves torn; a few leaves reserved for garnish); 1 small lemon (juiced and zested; about 1 tablespoon juice and 1 teaspoon zest total); 1 teaspoon extra virgin olive oil; Pinch flaky sea salt; 4 scallions (minced, optional; see Note 1); Salt and pepper to taste