1½ tbspolive oil1rabbit (about 1.4kg), cut into 8 pieces1onion, thinly sliced750 ml(3 cups) chicken stock200 gm(1 cup) dried chickpeas, soaked overnight in cold water, drained1 tbspleatherwood honey½ tspsaffron threads, soaked in 1 tbsp warm water3celery stalks, cut into 5cm lengths
Preheat oven to 150C. Heat oil in a large flameproof casserole over medium heat. Add rabbit and sauté, turning often until golden brown (3-4 minutes). Transfer to a plate and set aside. Add onion to casserole and cook over low heat until just starting to caramelise (8-10 minutes). Add stock, chickpeas, honey, saffron and its liquid and rabbit, increase heat to high and bring to the boil. Cover, transfer to oven and cook for 1 hour. Add celery and cook until celery is tender (25-30 minutes).
Divide rabbit among plates, ladle over celery, chickpeas and braising liquid and serve.