Serves 4
3 tbsp olive oil
1 onion, chopped
4 garlic cloves, chopped
1 tsp ground cumin
1 tsp coriander seeds
1 tsp smoked paprika
1 tsp turmeric
1 tsp fennel seeds
2 tbsp tomato paste
2 plum tomatoes, roughly chopped
2 tbsp tomato paste
500g sweet potato, peeled, quartered and cut into bite-size chunks
480g cooked chickpeas (from 1 large jar or 2 tins)
400g cavolo nero or stems, stems discarded and leaves finely shredded
1.2 litres vegetable or chicken stock
2 tbsp rose harissa, plus extra, to taste Sour cream, greek yoghurt or vegan yoghurt, to serve
Method
Warm the oil in a large pan over a medium heat and add the onion and garlic. Season generously with salt, add the spices and sweat gently for 10-12 minutes until the onions are soft. Stir in the tomato paste and tomatoes, sauté for a few minutes, breaking up the tomatoes into the onions, then stir in the sweet potatoes.
Pour over the stock and bring to simmering point. Simmer gently for 7-8 minutes. Meanwhile drain and rinse the chickpeas if you have bought them pre-cooked and add them to the pot with the cavolo. Simmer for another 10-15 minutes until the sweet potato and cavolo are tender. Stir in the harissa, tasting and adding more to taste, or simply more salt if needed.
Ladle into hot bowls, dollop over the yoghurt and more harissa and serve with fresh bread.
