Harissa Chickpeas with Swiss Chard

  1. Peel onion and garlic. dice onion. Finely chop the garlic. Trim, wash and shake dry the chard. Separate and finely chop the stalks. Pluck the chard leaves into bite-sized pieces. Wash and halve tomatoes. Rinse and drain the chickpeas in a colander.
  2. Heat the oil in a large pan (with a lid). Fry the onion and chard stalks in it over a medium heat for 4-5 minutes. Add the garlic and chickpeas and fry for about 1 minute. Stir in tomato paste and harissa paste, sweat for about 30 seconds.
  3. Add half the tomatoes, 1 tbsp water and date syrup, mix everything and fry for about 2 minutes. Season with cumin, salt and pepper. Then add the chard leaves, vinegar and approx. 2 tbsp water and simmer with the lid on over a low heat for 2-4 minutes until the leaves are soft and slightly collapsed.
  4. Serve the harissa chickpea pan with yoghurt and the remaining tomatoes in deep plates.

Paste or ground?

If you can’t find harissa paste in your trusted supermarket, you can use ground harissa instead – 2 level teaspoons should be enough.

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