For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme
This recipe was first published in Taste magazine.
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Ingredients
Herbed yoghurt
Method
1.To make herbed yoghurt, combine all ingredients in a bowl and stir well. Set aside.
2.Heat olive oil in a large saucepan. Add onion and cook for 5 minutes, stirring often, until translucent. Add garlic, thyme sprigs, bayleaf and cumin seeds, stir well and cook for 1 minute.
3.Add remaining spices, sea salt and sugar and cook for 30 seconds. Add diced tomatoes, tomato paste, water and chickpeas. Bring to the boil, reduce to a simmer, cover with a lid and cook for 10 minutes.
4.Add kale, cover and cook for another 5 minutes, stirring occasionally. Remove from heat, add red wine vinegar to taste. Remove bayleaf and thyme stalks. Serve in bowls, drizzled with a little herbed yoghurt.
Note
- Cavolo nero (black cabbage) would also be lovely in place of kale.