30 MINS | FEEDS 4

Kale & harissa chickpeas

A speedy midweek dinner that uses one of my favourite store cupboard staples - harissa (I especially like rose harissa).

METHOD

In a medium saucepan, fry the onion with the oil and a pinch of salt for 8 minutes, stirring occasionally.

Add the garlic, harissa, and carrots and fry for 2 mins.

Add the tomatoes & stock/broth, turn up heat to a strong simmer for 15 mins.

Add the chickpeas and kale and cook for 4 mins or until the carrots & kale are tender. Add a squeeze of lemon juice and season to taste.

Top with feta (or yoghurt), a drizzle of extra virgin olive oil & a little lemon zest to serve.

INGREDIENTS

1 large onion or leek finely diced
1 tbsp butter/ghee/oil
2 fat garlic cloves, finely chopped
1 tbsp (rose) harissa paste
3 big carrots, chopped
1 x 400ml tin chopped tomatoes
300ml veg stock or organic chicken broth
3 x 400g tins chickpeas/any beans, drained and rinsed
300g kale / chard, sliced 1cm ribbons
Sea salt & pepper

To serve:
Extra-virgin olive oil
Feta or thick yoghurt
Juice 1/2 lemon & zest