Cooking Instructions

• Heat olive oil in a large, heavy-bottomed pot over medium heat until shimmering and fragrant, about 1 minute.
• Sauté onion and garlic in the hot oil, stirring frequently until the onion turns translucent and the garlic is fragrant and lightly golden, about 3 minutes.
• Add chickpeas, ground cumin, smoked paprika and a pinch of salt; stir well to coat every chickpea in spices, cooking for about 2 minutes.
• Pour cherry tomatoes and diced bell peppers into the pot; simmer gently, stirring occasionally until tomatoes burst and peppers soften, roughly 5–7 minutes.
• Fold in the spinach or kale, stirring until the greens just wilt and remain vibrant, usually within 2 minutes.
• Stir in freshly squeezed lemon juice and chopped parsley, tasting to adjust salt or acidity, then let the flavors marry off heat for 1 minute before serving.
• Serve hot bowls of chickpeas topped with crumbled feta and toasted pine nuts.