Anna Jones’s quick chickpea braise with kale and harissa

olive oil

1 red onion, peeled and thinly sliced

2 garlic cloves, peeled and thinly sliced

2 big handfuls of kale (about 200g), leaves roughly chopped, stems shredded

1 heaped tsp ground turmeric

1 preserved lemon

1 tin of chopped tomatoes

2 tins chickpeas or a 660g (1lb 7oz) jar

bunch of flat-leaf parsley, roughly chopped

To serve:

4 tbsp plain yoghurt of your choice

1 tbsp harissa

tahini, for drizzling

4 flatbreads