date:Nov 27, 2013
onion for five minutes until softened. Add garlic, cumin and most of the diced red capsicum and cook for three minutes.
2. Add chickpeas, tomatoes, stock, salt and pepper and bring to the boil. Simmer gently for 10 minutes.
3. Roughly chop silverbeet leaves and simmer for five minutes until wilted. Add one tablespoon harissa, stirring. Toast or grill the bread and place in the base of each bowl.
4. Add a ladleful of chickpeas, silverbeet and enough broth to thoroughly soak the toast. Top wit