1 large onion, finely diced
1 large carrot, grated or finely diced
1 large stick of celery, finely diced
1 large clove of garlic, crushed or finely diced
2 cans of chickpeas, keeping the liquid
200g kale, shredded
1 500ml pack of passata
500ml just boiled water
1 vegetable stock cube, crumbled
1 tbsp tomato paste
1 tsp cumin seeds
1/4 tsp hot chilli flakes
1 tbsp red wine vinegar
1 tbsp olive oil
Soften the onion, carrot, and celery in the olive oil in a casserole dish.
When softened (5 minutes or so) add the cumin seeds, garlic, and tomato paste. Stir around, and once you smell the garlic and cumin add the rest of the ingredients, and enough water to make a stewy consistency.
Cover, bring to the boil, then turn down to a simmer with the lid on for 30 minutes.
Season to taste and serve with couscous.