The title of this one-pot dish sounds as long as the list of ingredients in the Ottolenghi recipe that inspired it...
It has all the attributes of the perfect one-pot dish, namely that you throw everything in the pot and forget about it until it is done and is delicious. Since this recipe yields several portions, I ate it (as illustrated above) with turmeric, edamame and grated carrot enhanced pilaf and I ate it (as illustrated below) stuffed into steamed acorn squash with harissa augmented tomato sauce. I also -- I am not ashamed to admit it -- ate it cold, at midnight, straight out of the container, standing in front of the fridge. This dish tastes better after a day or two so I can also recommend it for its attribute of being able to be made in advance, should you feel like making it for someone other than yourself.
1 can of garbanzo beans, rinsed and drained
2 cups pf whole cherry tomatoes (this is a bit of a reach in terms of measurements as I just chucked what I had left from a container into the pan. This recipe seems very adaptable so just add more or less depending on how much you like tomatoes)
1 bunch of Lacinata kale, well washed and cut very thinly (chiffonade), stems discarded
1 Tbsp grated fresh ginger root
2 tsps harissa paste
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp sugar
1/4 cup olive oil
Salt to taste
Preheat the oven to 300.
Add everything except the kale to a large oven safe pan. Stir well to combine and place, covered, in the oven. Bake for one hour.
Remove from the oven, add the kale chiffonade. Stir very well to combine. Cover and place back in the oven, turning off the heat as you do so, allowing the kale to wilt in the residual heat from the cooking time.
After 15 minutes, remove from the oven and stir again to combine before tasting and adding more salt if needed.
I really would recommend setting aside in the fridge for a day or two for the spices to marry before eating but don't have the willpower to do so myself.
Inspiration recipe, here.