Anna Jones chickpea braise with kale, harissa and flatbread recipe on Saturday Kitchen

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.

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