Coarsely bash the cumin in a mortar and set to one side.
Put three tablespoons of oil in a large casserole pot on a medium heat and, once hot, add the onions and peppers. Fry, stirring from time to time, for 20 minutes, until soft.
Stir in the garlic, tomato puree, harissa, a teaspoon of salt, the paprika and bashed cumin seeds, cook for five minutes more, then add the tomatoes and cook for another 10 minutes.
Add the chickpeas and the liquid from their tin, turn down the heat to a simmer and leave to bubble away for about 10 minutes, by which time the chickpeas should be nice and soft and the stew rich and flavourful; if not, keep cooking for another five or so minutes.
To cook the chard, heat a tablespoon of oil in a wide frying pan over a high heat and, when the oil is shimmering, add the chard stems and fry, stirring once, for two minutes, until charred all over. Add the leaves, leave them to blister for two minutes, then turn and leave for another two minutes. Take off the heat, add the lemon juice and salt to taste, and toss.
To serve, heat up the flatbread. Ladle the stew into shallow bowls, fold the hot flatbread into quarters and put to one side. Put a little pile of chard on top of the chickpeas and add a dollop of non-dairy yoghurt, if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (60g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (25%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1165.2mg||40 %|
|Potassium 36.1mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.7g|
|Protein 0.2g||0 %|
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Calories per serving: 4
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