Braised Harissa Chickpeas with Kale
Braised Harissa Chickpeas with Kale



  • 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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