Chickpea Flatbread with Harissa Kale, Fennel + Tomatoes - Ends + Stems with Chef Alison

Ingredients

• 1 cup Chickpea Flour
• 1 ⁄ 2 cup Extra Virgin Olive Oil (divided)
• 1 1 ⁄ 2 teaspoons Kosher Salt (divided)
• 1 bunch Lacinato Kale
• 2 cloves Garlic
• 1 pint Cherry Tomatoes
• 1 Fennel Bulb
• 1 Tablespoon Harissa Paste (or more, to taste)
• 1 teaspoon Sherry Vinegar (or red wine vinegar)
• 2 Tablespoons Unsalted Butter (cut into pieces and cold)
• 1 cup Plain Greek Yogurt