This makes a substantial meal as it is, or serve with simply grilled fish if you prefer.
4 tbsp olive oil
2 garlic cloves
½ tsp crushed chillies
200g sprouting broccoli, trimmed
200g cavolo nero
100g purple kale
100ml vegetable or chicken stock
½ x 400g tin puy lentils, rinsed and drained
½ x 400g tin chickpeas, rinsed and drained
1 garlic clove, crushed
2 tbsp capers
Grated zest 1 lemon
100ml Greek-style yoghurt
2 tbsp tahini
Take a large wok or frying pan with a lid. Add 2 tbsp of olive oil, the garlic and chillies. Heat over a medium heat until the garlic begins to sizzle.
Add the broccoli and a splash of water and steam, covered, for 3 to 4 minutes. Stir in the cavolo nero and purple kale.
Pour in the stock, bring to the boil and cook, covered, until the vegetables are very tender. Uncover and cook until most of the liquid has evaporated.
Heat the lentils and chickpeas in a pan or in the microwave. Stir in the garlic, capers, lemon juice and zest and remaining olive oil. Tip on to a large serving plate and top with the braised vegetables. Stir the tahini in a bowl with the yoghurt and serve.
Source : Bill Granger