Anna Jones served up tasty quick chickpea braise with kale, harissa and flatbread on Saturday Kitchen.
The ingredients are: 2 tbsp olive oil, 1 red onion, thinly sliced, 2 garlic cloves, thinly sliced, 2 big handfuls kale (about 200g), leaves roughly chopped and stems shredded, 1 heaped tsp ground turmeric, 1 preserved lemon, cut in half, flesh removed and peel finely chopped, 400g tin chopped tomatoes, 2 x 400g tins chickpeas, bunch flatleaf parsley, roughly chopped and salt and freshly ground black pepper.
For the flatbreads: 100g plain flour, plus extra for dusting, ½ tsp baking powder, 1 tsp cumin seeds and 100ml plain yoghurt.
To serve: 4 tbsp plain yoghurt, 1 tbsp harissa and tahini, for drizzling.
See recipes by Anna in her book titled: One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet available from Amazon now.