Preparation

• Heat olive oil in a large frying pan and fry the chopped leeks until well browned. In the beginning on high heat until all the moisture has evaporated and it starts to brown. Then the heat can be turned down a bit. Add the finely chopped garlic, tomatoes, harissa, sumac, nigella seeds and cinnamon stick. Let everything boil well, about 5 minutes, stir and then add the orzo along with twice the contents of the can of tomatoes in water. Let this simmer with the lid on the pan, about 15 minutes until the orzo is cooked but not cooked through. Then stir in the kale and let it cook for another 5 minutes with the lid on the pan. Stir occasionally. Add salt and pepper to taste. Transfer to a bowl and drizzle with a little extra olive oil.