Heat a good glug of oil in a large saucepan on a medium high heat. Add sliced greens and a splash of water. Cover and cook, stirring every now and then until the greens have just wilted down – about 5 minutes.

While the greens are cooking, make your sauce by mixing together tahini, lemon / lime juice, 1-2 tablespoons soy sauce and 2 tablespoons water. Stir until smooth. Taste and season with more salt. If sauce is too thick add a little more water.

When the greens are cooked, season with 1 tablespoon of soy sauce (or more) and divide between two bowls.

Return the pan to the heat and add another big glug of oil, curry powder / spice and chickpeas. Cook for a minute or two until chickpeas are hot. Season with a little salt.

Divide chickpeas between your bowls. And serve with a big dollop of the tahini sauce on each.