Quick chickpea braise with kale and harissa

Name: Quick chickpea braise with kale and harissa
Ingredients: 2 tbsp olive oil; 1 red onion, thinly sliced; 2 garlic cloves, thinly sliced; 2 big handfuls kale (about 200g/7oz), leaves roughly chopped and stems shredded; 1 heaped tsp ground turmeric; 1 preserved lemon, cut in half, flesh removed and peel finely chopped; 400g tin chopped tomatoes; 2 x 400g tins chickpeas; bunch flatleaf parsley, roughly chopped; salt and freshly ground black pepper; 100g/3½oz plain flour, plus extra for dusting; ½ tsp baking powder; 1 tsp cumin seeds; 100ml/3½fl oz plain yoghurt; 4 tbsp plain yoghurt; 1 tbsp harissa; tahini, for drizzling