大象传媒

Caramelised onion harissa chickpeas

Ingredients:
2 teaspoons oil
1 medium onion thinly sliced, or about 1 陆 cups
1 teaspoon balsamic vinegar
陆 teaspoon salt or more to taste, divided
1 tablespoon garlic paste or 4 cloves of garlic, minced
1 teaspoon smoked paprika
2 tablespoons harissa paste , see note for less spice
陆 teaspoon dried oregano
2 cups (80 g) of chopped leafy greens of choice such as Swiss chard, spinach, mustard greens, etc. This is measured with fresh greens packed really well, but you can use any amount of greens that you like.
15 ounce (425.24 g) can of chickpeas drained or 1 陆 cups cooked chickpeas or other white beans
1 cup (236.59 ml) full fat coconut milk or coconut cream Use the entire can if you like it more saucy.
lemon juice, coriander, and black pepper, for garnish

Instructions:
1. Heat a large frying pan over medium heat. Add the oil, and once it鈥檚 hot, add the onion and 录 teaspoon salt . Mix well to coat, and continue to cook, stirring occasionally. If the pan is drying out too much, add 2 to 3 teaspoons of water to help the pan conduct heat and for the onions to brown evenly, about 7 to 9 minutes. Then once the onions are translucent and starting to get golden on some outer edges, add the balsamic vinegar and mix well. Continue to cook for another 3 to 4 minutes.
2. Then add in the garlic, smoked paprika, harissa, and oregano, and mix really well. Cook for a minute, so that the garlic gets cooked.
3. Then add in the chard, remaining salt, the chickpeas, and the coconut cream and mix really well.聽
4. Simmer for 8 to 10 minutes, then taste and adjust the flavor. If you want more sauce, you can add more nondairy milk.聽
5 Add in a good squeeze of lemon juice and adjust salt and heat as needed.
6. Serve with flatbread or rice or with some sourdough toast or garlic bread or whatever else that you like.