Quick chickpea braise with kale and harissa recipe
 This nourishing vegetarian recipe includes protein-rich chickpeas and vitamin-packed kale for a filling, easy lunch or dinner. 2 tbsp olive oil1 red onion, thinly sliced2 garlic cloves, thinly sliced2 big handfuls kale (about 200g/7oz), leaves roughly chopped and stems shredded1 heaped tsp ground turmeric1 preserved lemon, cut in half, flesh removed and peel finely chopped400g tin chopped tomatoes2 x 400g tins chickpeasbunch flatleaf parsley, roughly choppedsalt and freshly ground black pepper 2 tbsp olive oil 1 red onion, thinly sliced 2 garlic cloves, thinly sliced 2 big handfuls kale (about 200g/7oz), 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 salt and freshly ground black pepper 100g/3½oz plain flour, plus extra for dusting½ tsp baking powder1 tsp cumin seeds100ml/3½fl oz plain yoghurt 100g/3½oz plain flour, plus extra for dusting ½ tsp baking powder 1 tsp cumin seeds 100ml/3½fl oz plain yoghurt 4 tbsp plain yoghurt1 tbsp harissatahini, for drizzling 4 tbsp plain yoghurt 1 tbsp harissa tahini, for drizzling Method To make the chickpea braise, heat the oil in a large frying pan and cook the onion over a medium heat for 5 minutes. Add the garlic, kale stems and turmeric to the pan and cook for a couple of minutes. Add the preserved lemon peel, tomatoes and chickpeas, including their liquid, to the pan. Cook for about 10 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. Stir in most of the parsley. To make the flatbreads, put all of the flatbread ingredients and a good pinch of salt into the bowl of a food processor. Pulse until the mixture forms a ball. If you don't have a food processor, this can be done in a bowl using a fork and your hands to bring everything together to a wet dough. Set aside for 10–15 minutes to rise a little. Don't expect it to rise like normal dough, but it may puff up a bit. Dust a clean work surface and rolling pin generously with flour, then divide the dough into two equal pieces. Pat and flatten out the dough with your hands, then use the rolling pin to roll each piece into a disc roughly 20cm/8in in diameter and 2–3mm thick. Place a frying pan over a high heat and, once it's nice and hot, cook each flatbread for 1–2 minutes on each side. Turn the breads using tongs until puffed up and golden in places.Ripple the yoghurt and harissa together in a bowl. Drizzle some tahini over the braise and scatter with the remaining parsley. Serve with the warm flatbreads and harissa yoghurt. To make the chickpea braise, heat the oil in a large frying pan and cook the onion over a medium heat for 5 minutes. Add the garlic, kale stems and turmeric to the pan and cook for a couple of minutes. Add the preserved lemon peel, tomatoes and chickpeas, including their liquid, to the pan. To make the chickpea braise, heat the oil in a large frying pan and cook the onion over a medium heat for 5 minutes. Add the garlic, kale stems and turmeric to the pan and cook for a couple of minutes. Add the preserved lemon peel, tomatoes and chickpeas, including their liquid, to the pan. Cook for about 10 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. Stir in most of the parsley. Cook for about 10 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. Stir in most of the parsley. To make the flatbreads, put all of the flatbread ingredients and a good pinch of salt into the bowl of a food processor. Pulse until the mixture forms a ball. If you don't have a food processor, this can be done in a bowl using a fork and your hands to bring everything together to a wet dough. Set aside for 10–15 minutes to rise a little. Don't expect it to rise like normal dough, but it may puff up a bit. To make the flatbreads, put all of the flatbread ingredients and a good pinch of salt into the bowl of a food processor. Pulse until the mixture forms a ball. If you don't have a food processor, this can be done in a bowl using a fork and your hands to bring everything together to a wet dough. Set aside for 10–15 minutes to rise a little. Don't expect it to rise like normal dough, but it may puff up a bit. Dust a clean work surface and rolling pin generously with flour, then divide the dough into two equal pieces. Pat and flatten out the dough with your hands, then use the rolling pin to roll each piece into a disc roughly 20cm/8in in diameter and 2–3mm thick. Place a frying pan over a high heat and, once it's nice and hot, cook each flatbread for 1–2 minutes on each side. Turn the breads using tongs until puffed up and golden in places. Dust a clean work surface and rolling pin generously with flour, then divide the dough into two equal pieces. Pat and flatten out the dough with your hands, then use the rolling pin to roll each piece into a disc roughly 20cm/8in in diameter and 2–3mm thick. Place a frying pan over a high heat and, once it's nice and hot, cook each flatbread for 1–2 minutes on each side. Turn the breads using tongs until puffed up and golden in places. Ripple the yoghurt and harissa together in a bowl. Drizzle some tahini over the braise and scatter with the remaining parsley. Serve with the warm flatbreads and harissa yoghurt. Ripple the yoghurt and harissa together in a bowl. Drizzle some tahini over the braise and scatter with the remaining parsley. Serve with the warm flatbreads and harissa yoghurt. Recipe tips If you're using jars of chickpeas instead of tins, you might need to add another 150ml/5fl oz water, as there will be less liquid.