Brothy beans with pumpkin

Method

1. Heat 1 tbsp of the oil in a medium saucepan over a low-medium heat. Add the onion, cumin seeds and a pinch of salt, then cook for about 12 minutes until soft and light golden.
2. Meanwhile, make a chilli oil. Put the remaining oil in a small frying pan over a low heat, then add the garlic, chilli and pumpkin seeds. Cook for 10 minutes to slowly release the flavours without burning the garlic. Remove from the heat and season with salt.
3. Once the onion is soft, add the stock and pumpkin, then simmer for 10= minutes. Tip in the beans and their liquid, then cook for 4 minutes. Stir in the cavolo nero and cook for 1-2 minutes until wilted. Season and serve topped with the chilli oil.