← Vol. III  ·  atlas

Chickpeas, greens, harissa.

40 min

A bowl made entirely of the cupboard. Chickpeas warmed in their own liquor with garlic, a heaped spoon of harissa, and a great pile of greens wilted in at the last second. Lemon, oil, eat.

ingredients.

4 servings
  • 2 tins chickpeas 400 g each, with their liquid
  • 4 cloves garlic sliced
  • 3 tbsp olive oil
  • 1 ½ tbsp rose harissa
  • 1 tsp cumin
  • 300 g cavolo nero or spinach stripped and torn
  • 1 lemon
  • yoghurt, bread to serve

method.

  1. 01

    Soften the garlic in the oil over low heat with the cumin — 3 minutes; don't colour.

  2. 02

    Tip in the chickpeas with their liquor and the harissa. Simmer 12 minutes; some chickpeas should collapse and thicken the broth.

  3. 03

    Stir in the greens by the handful until just wilted. Squeeze in half the lemon. Taste for salt.

  4. 04

    Serve in shallow bowls with yoghurt, the rest of the lemon, and bread for the bottom of the bowl.