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Quick chickpea braise with kale and harissa
Fruit and vegetables
1
red onion
, thinly sliced
2
garlic
cloves, thinly sliced
2 big handfuls
kale
(about 200g/7oz), leaves roughly chopped and stems shredded
1 preserved
lemon
, cut in half, flesh removed and peel finely chopped
bunch flatleaf
parsley
, roughly chopped
Tins, packets and jars
400g tin
chopped tomatoes
2 x 400g tins
chickpeas
100g/3½oz
plain flour
, plus extra for dusting
tahini
, for drizzling
Cooking ingredients
2 tbsp
olive oil
1 heaped tsp ground
turmeric
salt and freshly ground
black pepper
½ tsp
baking powder
1 tsp
cumin
seeds
1 tbsp
harissa
Dairy, eggs and chilled
100ml/3½fl oz plain
yoghurt
4 tbsp plain
yoghurt
Back to recipe
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