10 large kale leaves (red Russian, cavolo nero or silverbeet)
1 tbsp olive oil 3 large onions, diced 2 bay leaves 1 small piece cinnamon stick 6 garlic cloves, roughly chopped 3 tsp sweet paprika 1 tsp ground cumin 400g tinned chopped tomatoes 1 tsp salt 2 tbsp extra virgin olive oil
1 Put the chickpeas in a large saucepan, cover with water and simmer for 1 hour or until they are just starting to become tender, but not cooked through. Drain well, reserving the cooking liquid and set aside.
2 Strip the soft green part from above the ribs of the kale leaves and set aside.
3 Heat the olive oil in a large saucepan over medium heat. Add
the onion, bay leaves and cinnamon and cook for 10–15 minutes or until the onion starts to brown. Add the garlic and cook for 1 minute, then reduce the heat, add the paprika and cumin and cook for 30 seconds, stirring constantly and being careful not to scorch the spices.
4 Add the tomato, kale and 500ml water and stir to combine. Add the chickpeas and salt to the pan with just enough of the reserved cooking liquid to cover. Bring to the boil, then reduce the heat to low, cover and simmer for 1 hour or until the chickpeas are buttery soft. Alternatively you can cook this dish in a 1400C/Gas 1 oven for 2 hours.
5 Just before serving, season with salt and freshly ground black pepper and stir in the extra virgin olive oil.
6 Serve warm with steamed rice or Turkish bread.
Winter on the Farm, Matthew Evans Published by Murdoch Books
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