Step 1

In a large heavy bottom pot or Dutch oven, heat the oil over medium-high heat.

Step 2

Add the onion, and saute 2-3 minutes until fragrant. Lower heat to medium, add the carrots and garlic, thyme and salt and pepper and sauté 6-7 minutes, stirring often.

Step 3

Add the cumin, coriander, smoked paprika, turmeric, fennel seeds and tomato paste, and saute until the paste darkens about 2 minutes.

Step 4

Add the tomatoes and wine. Bring to a boil, scraping up the brown bits. Reduce by half, about 5 minutes.

Step 5

Add the broth or stock.

Step 6

Add the chickpeas, kale and carrot tops, bring to a simmer, and simmer on med-low heat 10-15 minutes.

Step 7

Taste for salt, adjust and add more if necessary.

Step 8

Swirl a teaspoon of harissa paste at a time for added flavor ( Alternatively, you could add it to individual bowls)

Step 9

To serve, divide among bowls and either drizzle with olive oil, or swirl in yogurt, and a little more harissa to taste. Serve with crusty bread.

Step 10

To make the Quick Harissa Paste– Place oil and vinegar in a blender, then gradually add spices, salt and garlic until all is blended well. Store in a jar in the fridge- up to 2 weeks. Makes ¾ cup.