Braised Harissa Chickpeas with Kale

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Braised Harissa Chickpeas with Kale

Braised Harissa Chickpeas with Kale

Ingredients
Method

Ingredients

Method

2 tbsp olive oil
1 sliced red onion
2 sliced garlic cloves
200g kale, stems chopped, leaves shredded
1 tsp turmeric
1 preserved lemon, peel finely chopped
400g tin of chopped tomatoes
2 x 400g tins of chickpeas

Heat the oil in a large frying pan and soften the onion for 4 mins. Add the garlic, turmeric and kale stems to the pan, cook for a few mins more, then add the lemon peel, chickpeas (with their liquid) and tomatoes to the pan.
Cook for 10 mins to thicken and reduce, then add the kale leaves and cook for a few mins more. Season well, then stir in the parsley. Serve with flatbreads.

30 mins

4 serving

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