Put the nuts and cumin seeds into a casserole dish and toast for a couple of minutes until they start to turn golden. Tip into a food processor along with the red peppers (saving the juice) and blitz to a paste. Then add the tomato puree, pomegranate molasses, chilli flakes, juice of half a lemon and salt and pepper. Blitz again until completly smooth. Add the olive oil to the paste and blitz again briefly to combine.
Add the reserved red pepper juice to the chickpea water and make up to 500ml with boiling water then added the required amount of vegetable stock powder.
Add the paste into your casserole dish along with the chickpeas and stock and bring to a gentle simmer. Once the stew has thinked put the greens on top, cover and cook for a couple of minutes to wilt the greens, then take off of the heat.
Serve with a splash of lemon juice and parsley or coriander on top.