Add the tomatoes and wine. Bring to a boil, scrapping up the brown bits. Reduce by half, about 5 minutes.
Add the broth or stock.
Add the chickpeas, kale and carrot tops and simmer on med-low heat 10-15 minutes.
Taste for salt, adjust and add more if necessary.
Swirl a teaspoon of harissa paste at a time for added flavor ( Alternatively, you could add it to individual bowls)
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.
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.
Notes- This smoky spicy earthy North African Harissa pasta has a multitude of uses! Use it as a flavorful marinade for meat and fish OR spoon into soups for an instant boost of flavor. Swirl a little Harissa Sauce into plain yogurt to make a “smoky yogurt sauce” that can be drizzled over your next grain bowl, pita sandwich or soup. Swirl it into sour cream for tacos or enchiladas. Add it to mayo and create a Harissa Aioli- a flavorful boost for sandwiches, burgers and fish. Also delicious tossed with baked sweet potato wedges and yummy drizzled over poached eggs…..endless possibilities!