I used chicken stock for this number as it was all I had at the time, that emergency store-bought stuff stashed in the back of the cupboard, no less. To keep this vegetarian simply substitute with vegetable stock and to make vegan swap the Greek yoghurt with coconut yoghurt.
Ingredients
1 tbsp olive oil
1 small brown onion, finely chopped
2 tsp turmeric
2 tsp chilli flakes
2 tsp cumin (seeds or ground)
2 cups cooked rice
400g can chickpeas, rinsed and drained
1½ cups stock (I used chicken)
6-10 stems Tuscan kale (cavolo nero), trimmed and torn
juice and zest of 1 lemon
1 cup chopped mixed herbs (whatever is available; I used coriander and flat-leaf parsley)
1-2 tbsp sultanas (optional)
½ cup thick Greek-style yoghurt
Method
Place a frypan over medium heat. Add the olive oil and once shimmering add the onion and cook until translucent. Add the spices and cook for 30 seconds or until fragrant and the onion is coated. Add the rice and chickpeas, stirring constantly.
Add the stock then reduce heat and simmer for 15 minutes or until completely warmed through and most of the stock has absorbed.
Push the torn kale leaves into the frypan to soften with the heat of the stew. Add the lemon juice and zest and cook for another minute. Remove from heat and scatter over herbs and sultanas, if using. Dollop with yoghurt and serve.