Anna Jones’s quick chickpea braise with kale and harissa
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
Put a little oil in a large frying pan, add the onion and cook over a medium heat for five minutes.
Once the onions have had five 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 the 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 two tins.
Cook for about ten 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.
This recipe is from Anna Jones' One Pot, Pan, Planet
Ingredients
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
Method
Put a little oil in a large frying pan, add the onion and cook over a medium heat for five minutes.
Once the onions have had five 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 the 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 two tins.
Cook for about ten 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.
This recipe is from Anna Jones' One Pot, Pan, Planet
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.