2 TBSPS EV OLIVE OIL, 1 TSP CUMIN SEEDS, 100G KALE TORN INTO BITE SIZED PIECES, 250G TOMATO PASSATA, 300G COOKED CHICKPEAS, 1 TBSP FRESH LEMON JUICE, 200G FETA TORN INTO LARGE CHUNKS, PINCH CHILLI FLAKES (TO TASTE), ROCK SALT AND FRESHLY GROUND BLACK PEPPER FOR SEASONING, PITTA FOR SERVING
HEAT OVEN TO 180C. PLACE A PAN OVER A MEDIUM HEAT AND ADD THE OLIVE OIL AND THE CUMIN SEEDS – LET THEM SIZZLE GENTLY FOR A MINUTE OR TWO. START TO ADD THE KALE IN BATCHES LETTING IT SHRINK AND WILT. THEN ADD THE TOMATO PASSATA, CHICKPEAS WITH THEIR JUICE, PLUS THE LEMON JUICE. STIR AND BRING TO A SIMMER – IF YOU FEEL IT’S TOO THICK JUST ADD A LITTLE WATER. SEASON WITH ROCK SALT.
AFTER A COUPLE OF MINUTES POUR THE TOMATOEY SAUCE INTO AN OVEN PROOF DISH AND NESTLE THE FETA CHUNKS INTO THE SAUCE - SPRINKLE WITH FRESHLY GROUND BLACK PEPPER AND BAKE IN THE OVEN FOR ABOUT 15 MINUTES UNTIL THE FETA HAS SOFTENED. DRIZZLE WITH OLIVE OIL, ADD A PINCH OF CHILLI FLAKES AND SERVE WITH WARM PITTA BREAD AND LEMON WEGES.