Quick chickpea braise with kale and harissa – Recipes – Anna Jones

Ingredients

• olive oil
• 1 red onion, peeled and thinly sliced
• 2 cloves of garlic, peeled and thinly sliced
• 2 big handfuls of kale (about 200g), leaves roughly chopped, stems shredded
• 1 heaped teaspoon ground turmeric
• 1 preserved lemon
• 1 x 400g tin chopped tomatoes
• 2 x 400g tins chickpeas or a 660g jar
• a bunch of flat-leaf parsley, roughly chopped
• 4 tablespoons vegan plain yoghurt
• 1 tablespoon harissa
• tahini, for drizzling
• 4 flatbreads