Harissa Chickpeas with Tomatoes & Greens

• 2 x 400gtins chickpeas, drained and rinsed
• 2 x 400gtins chopped tomatoes
• 1 tspground cumin
• 250 mlhot vegetable stock
• 3 tbspolive oil
• ½lemon, juiced
• 1 tbsptomato puree
• 200 gkale, thick stalks removed, roughly chopped
• salt and black pepper to taste
• 2onions, sliced
• 4garlic cloves, sliced
• 1 tspsmoked paprika
• 6 tbspnatural yoghurt
• 2 tbsprose harissa
• 1 tspground coriander
• 1 tspcaster sugar
• 6pitta breads (optional)
• 10 gmint leaves (optional)

Method

1. 1Warm the olive oil in a heavy casserole over medium-low heat. Add the onion with a generous pinch of salt and cook for 12 minutes, stirring now and then, until soft and catching gold at the edges. Salt early; it pulls moisture out and gets the onions sweet rather than scorched.
2. 2Add the garlic and stir for 30 seconds, just until fragrant; no more.
3. 3Stir in the harissa, cumin and ground coriander. Toast the spices in the oil for a full minute until fragrant and the harissa has darkened a shade.
4. 4Tip in the chopped tomatoes with the caster sugar and a splash of the vegetable stock. Simmer for 8 minutes, stirring occasionally.
5. 5Add the chickpeas and the rest of the hot stock. Simmer gently for 15 minutes until the sauce thickens around the chickpeas and they've drunk in the smoke and heat. The surface should look glossy, not watery.
6. 6Stir the kale in a handful at a time, letting each wilt before the next goes in. Cook for 5 minutes until the leaves are tender but still vivid green; overcooked kale goes khaki and sulphurous.
7. 7Off the heat, stir in the lemon juice. Taste, season with salt and pepper, then taste again. It should land smoky, tangy, and sturdy enough to hold a spoon up.
8. 8Spoon into bowls, add a spoonful of yoghurt, then scatter over the coriander and mint. Serve with the warm pitta breads.

Per serving

kcal

324

protein

14.2g

fibre

12.9g

carbs

40.3g

fat

10.7g