in a heavy bottomed pan (i like a dutch oven) heat up a little olive oil.
finely slice 2 shallots and 6 garlic cloves and add to the pan. let these gently cook until soft and season with salt and pep.
drain 2 cans of garbanzo beans and add to the shallots and garlic. add the chicken broth so it covers the mixture and cook on medium for 25-30 minutes.
either with a fork or a potato masher, softly mash some of the garbanzo beans, but not all of them. this will help thicken up the broth.
meanwhile, tear a bunch of cavelo nero away from their stems and add to the brothy beans. season with more salt.
let this cook for another 10 minutes until cavelo nero is tender.
in a separate pan heat up a little oil. remove the rosemary from the stem and then sizzle it in the pan with a pinch of salt for about a minute or until crispy.
serve the beans in your favorite bowl, with a good dollop of labneh, the frizzled rosemary, flaky salt and black pep on the big grind.
we enjoyed this with a good old british banger, but this is also FAB with chicken, pork or white fish.