Anna Joness Quick Chickpea Braise With Kale And Harissa Recipes

HARISSA-BRAISED CHICKPEAS WITH FETA

Steps:

• In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.
• Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them.
• When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.

ANNA JONES'S QUICK CHICKPEA BRAISE WITH KALE AND HARISSA

Steps:

• Put a little oil in a large frying pan, add the onion and cook over a medium heat for five minutes.
• Once the onions have had five minutes, add the garlic, kale stems (leaves go in later), and turmeric to the pan and cook for a couple of minutes.
• While that happens cut the preserved lemon in half, remove and discard the flesh, then finely chop the peel. Add this to the pan along with the tomatoes and the chickpeas, including the liquid. If you are using jarred chickpeas you might want to add another 150ml water here, as there will be less liquid than if you are using two tins.
• Cook for about ten minutes, until the tomatoes have thickened and reduced. Add the reserved kale leaves and cook for a few minutes until wilted. Taste and season with salt and pepper as needed (the jarred chickpeas are usually already well-seasoned, so be sure to taste first). Stir in most of the parsley.
• Ripple the yoghurt and harissa together in a bowl and serve with the braise, a drizzle of tahini, the last of the parsley and some warm flatbreads.This recipe is from Anna Jones' One Pot, Pan, Planet