1 lb dried chickpeas, soaked overnight
1 yellow onion, coarsely chopped
2 carrots, quartered and sliced
3 garlic cloves, minced
1 bay leaf
4 fresh thyme sprigs
2 tbsp red wine
1 bunch Tuscan kale, stemmed and cut into 2-5 inches strips
1/3 cup yogurt combined with fresh cilantro and 2 tbsp lemon juice, black pepper and salt
In a large soup pot over medium heat, combine the chickpeas with the carrots, onions, bay leaf and thyme. Cover with fresh water by about 2 inches. Bring to a boil and then simmer for about 45 min, until the chickpeas are tender but still hold their shape.
In a small frying pan over medium heat, toast the cumin, coriander and fennel seeds just until fragrant, about 3 min. Let cool. Grind to a powder (optional). Then in a little olive oil, saute the garlic, add the crushed tomatoes, the tomato paste, and the spices (except harissa), salt and pepper. and cook until fragrant for 2 min. Add the red wine and continue cooking while steering for 2 min. Then add the aromatic mixture to the chickpeas stew, blend well and throw the kale into the stew and cook a little longer until the kale is wilted. Remove from the heat and let stand at room temperature for 20 minutes. Just before serving, adjust the salt and spike with a splash of lemon juice (or 1 tsp red wine vinegar).
Serve with the yogurt/cilantro mixture and the harissa olive oil mixture.
Simplified and adjusted recipe from the Gjelina cookbook by Travis Lett.