Meera Sodha’s vegan recipe for rose harissa chickpea stew with burnt chard — theguardian.com

Rose harissa is the equivalent of a friend who always brings the party, no matter the situation. A friend, in all honesty, to whom I hadn’t paid much attention until I spotted a recipe (of which this is a bit of a wild adaptation) in Elly Curshen’s latest book, Green. In it, the sweet smoke and spiciness of rose harissa gets store-cupboard staples such as chickpeas, tinned tomatoes and onions dancing to a great rhythm with very little fuss, and lots of wonderful flavour.

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