Place the cumin and coriander seeds in a small, dry pan over a medium heat and toast until the cumin seeds start popping.
Transfer the toasted seeds to a large mortar and pestle along with the remaining ingredients and grind to a find powder.
Transfer to an air tight container and store in a dark cupboard for up to 12 months.
To prepare the spiced chickpeas get a good fire going and heat the sunflower oil in your cooking pan. I have a fondness for cast iron, but a camping cooking pot will work or even a Dutch oven suspended on a tripod will do.
Gently sauté the onions until they begin to soften. The time this takes will depend on how hot your fire is and where your pan is located.
Add the spice mix and sauté for a further minute or two.
Stir in the drained chickpeas and combine well. Make sure the chickpeas are heated thoroughly.
Add your greens and sauté until they have just wilted but they still retain some texture.
Season to taste and serve immediately.
Use the remaining spice mix to season lamb dishes or add a tablespoon to your lentil soup for some exotic flavour. The seven spice mix is slightly adapted from a recipe by Sharon Salloum in her book Almond Bar: 100 Delicious Syrian Recipes