Fresh smaller leaf greens are best. I use Fat Hen if available, but if not English Spinach or Red Chard will also work well (but best to remove any thick stalky bits first)
4/5 tablespoons of Olive Oil2 teaspoons of cumin seeds1 Onion, thinly sliced (red works well, but Brown or white is fine)4 cloves of garlic, finely choppedDollop of Tomato Paste1 tablespoon of Smoked Paprika4 Roma tomatoes (preferably, skinned, deseeded and roughly chopped)1 cup of chick peas soaked overnight then boiledor1 x400g of tinned chickpeas ready to go!Water1 bunch, destalked of English Spinach leaves, Ruby Chard or Fat henPrepare for laterToasted Pine nuts
Use a large frypan or saucepan. Heat the olive oil on a gently heat then pop in the cumin seeds and stirring cook for a minute or two until popping and aromatic.
Add the onion and garlic, black pepper, continue stirring well and soften down for a minute of two.Add the tomato paste and smoked paprika and stir well into the oil and onion mixture, it will become quite thick but continue to stir and gently cook for a few minutes to bring out the flavours.
Add the chickpeas, tomatoes and 2 cups of water. Place a lid askew on the pan and gently simmer fro about 45 minutes. Take lid of, if too much liquid in pan increase heat and simmer to reduce. Add the greens (it can take a lot as they will wilt down) Stir thoroughly though until just cooked – only a few minutes. Let rest for 10 minutes
Decant into serving dish and scatter toasted pine nuts.
Keeps well, flavours improve the next day so you can always make ahead and just gentlyre-heat in oven.