INGREDIENTS

• 1 red onion
• 2 cloves garlic
• 1 sachet harissa paste
• 1 pod oregano
• 1 carton tomato polpa
• 1 pod veg stock
• 1 tin chickpeas
• 1 bunch kale
• 1 pack black olives
• 1 carton coconut yoghurt
• Handful dill
• 1 pack ciabatta rolls (gluten)
• Olive oil
• Salt & pepper

HOW TO MAKE IT

1. Pre-heat the oven to 220 degrees / 200 fan / gas mark 7
2. Finely dice the red onion and place in a large deep sided frying pan with a drizzle of oil and a pinch of salt. Fry for 2-3 minutes until softening. Peel and crush the garlic and add to the pan, along with half the harissa paste, oregano, tomato polpa, veg stock and chickpeas (no need to drain).
3. Remove the thick stalks from the kale, and roughly chop the leaves then add to the sauce along with the olives, roughly chopped. Bring the sauce to a boil, then reduce to a low simmer for 10-15 (15-20) minutes until the chickpeas have softened and the sauce has thickened.
4. Meanwhile, in a small bowl mix together the remaining harissa paste and coconut yoghurt. Finely chop the dill and mix through half, set aside the rest for later. Season with a pinch of salt and pepper.
5. Tear the ciabatta rolls into bite sized pieces and lay onto an oven tray. Drizzle with olive oil and a pinch of salt and pepper. Place into the oven and toast for 3-4 minutes until golden brown and crispy.
6. Serve the chickpea braise into bowls with spoonfuls of the harissa yoghurt. Finish with the remaining chopped dill and the golden crispy bread.