Cumin-Infused Chickpea and Greens Bowl with Creamy Tahini

1. Preheat Oven and Prepare Chickpeas

Preheat your oven to 425 degrees. In a small baking dish, combine the well-drained chickpeas with 3/4 cup of extra-virgin olive oil, minced garlic, ground cumin, ground coriander, sweet paprika, and a generous pinch of salt and pepper. Toss everything together until the chickpeas are well coated. Place the dish in the oven and bake for 35-40 minutes. You'll know they’re ready when the oil is bubbling around the chickpeas, giving them a beautiful reddish-brown hue.

2. Prepare Tahini Sauce

While the chickpeas are roasting, prepare the tahini sauce. In a bowl, whisk together the tahini, freshly squeezed lemon juice, minced garlic, and a pinch of salt and pepper. The mixture will thicken at first, but don’t worry. Slowly add warm water, little by little, whisking continuously until the sauce becomes smooth, creamy, and pourable. Taste and adjust the seasoning if needed.

3. Cook the Greens

In a large frying pan, heat a drizzle of olive oil over medium heat. Add the greens in batches, sprinkling each batch with a pinch of salt, and stir until they are wilted and tender. This method ensures that the greens cook evenly and maintain their delicate texture.

4. Assemble the Bowls

Once the chickpeas are ready, it's time to assemble your bowl. In a large bowl, combine the roasted chickpeas along with some of the cooking oil, the cooked greens, and half of the pita chips. Mix everything gently. Divide this mixture among four shallow bowls. Arrange the cucumber slices around the chickpea mixture, drizzle generously with the creamy tahini sauce, and scatter the remaining pita chips on top. Finish with a handful of roughly chopped parsley and mint for a fresh, herby touch. Serve each bowl with a lemon wedge on the side for an extra burst of brightness.