Ingredients:

2 shallots, finely sliced

6 garlic cloves, crushed and roughly chopped

1 tablespoon ground cumin

¼ Tbsp red chili flakes

1/4 cup extra-virgin olive oil

1 can of chickpeas, rinsed , drained

1 cup water

2 cups chopped kale

¼ tsp salt

Directions:

Prepare the aromatics and greens: thinly slice the shallots, and roughly chop the garlic, and cut the stems of the greens into bite-size pieces (I like to include the stems for extra fiber and flavor, but discard if you would prefer). Roughly tear or chop the leaves.

1. In a medium heavy-bottomed pot, heat most of the olive oil on medium-low heat until it becomes fragrant and starts to shimmer. Add the garlic and shallots into the pot, and stir well.

2. When the shallots and garlic start to soften, add in the chili flakes and ground cumin.

3. Turn up the heat to medium/medium high and add the chopped stems to the pot, if using. Leave to cook for 5 minutes, stirring often, to ensure the aromatics do not burn.

4. Drain and rinse the canned chickpeas, and add to the pot, along with a splash of water and a large pinch of salt. Using a wooden spoon or potato masher, crush up the chickpeas into smaller pieces, adding more water when the stew becomes too dry.

5. Cook until the chickpeas are soft, saucy, and flavorful. Add handfuls of the greens to the pot, along with another splash of water if needed. Wilt until the leaves are bright green and decreased in volume.

6. Taste and season with salt.

7. Serve in a large bowl, and top with more olive oil, chili flakes, and squeeze of a lemon if you have it.