Quick chickpea braise with kale & harissa

This is a meal in a pan, a pan full of all the things I want to eat on a cold weeknight, and there is little more comforting than that. Most greens would work here in place of the kale. Jarred chickpeas are my choice – always. If you don’t have preserved lemons, the zest of an unwaxed lemon will do fine.

SERVES 4
olive oil
1 red onion, peeled and thinly sliced
2 cloves of garlic, peeled and thinly sliced
2 big handfuls of kale (about 200g), leaves roughly chopped, stems shredded
1 heaped teaspoon ground turmeric
1 preserved lemon
1 x 400g tin chopped tomatoes
2 x 400g tins chickpeas or a 660g jar
a bunch of flat-leaf parsley, roughly chopped

TO SERVE
4 tablespoons plain yoghurt of your choice
1 tablespoon harissa
tahini, for drizzling 4 flatbreads

Put a little oil in a large frying pan, add the onion and cook over a medium heat for 5 minutes.

Once the onions have had 5 minutes, add the garlic, kale stems (leaves go in later) and turmeric to the pan and cook for a couple of minutes.

While that happens cut the preserved lemon in half, remove and discard the flesh, then finely chop the peel. Add this to the pan along with the tomatoes and the chickpeas, including their liquid. If you are using jarred chickpeas you might want to add another 150ml water here, as there will be less liquid than if you are using 2 tins.

Cook for about 10 minutes, until the tomatoes have thickened and reduced. Add the reserved kale leaves and cook for a few minutes until wilted. Taste and season with salt and pepper as needed (the jarred chickpeas are usually already well seasoned, so be sure to taste first). Stir in most of the parsley.

Ripple the yoghurt and harissa together in a bowl and serve with the braise, a drizzle of tahini, the last of the parsley and some warm flatbreads.

Posted: 12.01.22 4 Comments

Comments

Posted by Nicci Paramor at 10:36 on the 23.01.22

I made this for dinner last night and we really enjoyed it. Thank you.

Posted by Karen at 11:45 on the 04.03.22

Made this after seeing it on Saturday Kitchen and tracking down a jar of chickpeas from Ocado. We absolutely loved it and the flatbreads were brilliant, although ours didn’t puff up much. We ate half and the next night heated the remains in a pan with a lid then added some eggs and put the lid on. Another delicious meal. Thanks for sharing this recipe Anna.

Posted by Sam at 5:10 on the 01.04.22

I first cooked this after reading your newsletter in January. Since then it has become my favourite go to meal. I have also become addicted to jarred chickpeas. Thank you so much for sharing such a delicious recipe.

Posted by Judith at 7:23 on the 21.04.22

We love this recipe, cooked several times now so it’s becoming a staple. A great way to turn random & seasonal greenery from the veg box into something truly delicious. Thank you very much. xx

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