Ingredients:
· 1tbsp olive oil
· 6 cloves garlic, pressed
· 1tbsp lemon zest
· ½ tsp fennel seeds, crushed
· ¼ tsp red pepper flakes
· 1tbsp tomato paste
· Salt to taste
· 1 bunch kale, stems and tough ribs removed, leaves coarsely chopped
· 1kg grape or cherry tomatoes
· 1 can low-sodium chickpeas, rinsed
· Lemon wedges and grated cheese, for serving

Method:
Heat oil in a large Dutch oven on medium heat. Add garlic and lemon zest and cook, stirring for a minute. Add fennel and red pepper, and cook, stirring for two minutes more. Stir in tomato paste and cook for another minute. Add four cups of water and a teaspoon of salt; cover and bring to a boil. Add kale, tomatoes and chickpeas, and simmer for four minutes. Uncover and cook, stirring until kale is just tender and tomatoes have begun to break down, for two to three minutes more. Serve with lemon wedges and cheese if desired.