As told to me by Luigi, my 87 year old neighbour, 26 years ago... He didn't use the canned tomatoes, just what he grew in his yard, I've substituted that as it makes it easier to cook quickly.

Extra virgin olive oil
1 large onion
1 large head of garlic
2 large fresh tomatoes (chopped)
1 can chopped tomatoes & Italian herbs
1 can chickpeas
1 bunch of spinach
1 bunch of silver beet
Italian herb spices (I use the McCormick Spicy Italian) to taste

1. Saute the onion and all the cloves of garlic (chopped finely) until translucent in olive oil, don't skimp on the oil - Luigi's words)

2. Add spices, fresh tomatoes, chickpeas, and a cup of water cook with lid on for a couple of minutes then add the canned tomatoes and let cook on low while you prepare the greens.

3. Add chopped spinach & silver beet (wash well) and thoroughly mix into sauce. Cook with lid on, stirring occassionally for ~10 minutes, keep an eye on water, add more if it looks like it needs it, you want to keep it "saucey". Then turn down to a low simmer for ~20 minutes.

Serve over a bed of steamed brown (or white if you don't like brown) rice.

Tastes even better the next day :-)