Instructions

1. Finely chop the onion and garlic.
2. Cut the carrot and red pepper into small pieces.
3. Heat some oil in a casserole dish and soften the onion for 5 minutes.
4. Add the garlic, cumin seeds, chilli, and oregano. Stir for a minute, then add the tomato purée.
5. Stir for a few seconds to coat everything well, then add the chopped tomatoes and passata.
6. Add enough water to cover well, then drop in the stock cube.
7. Bring to the boil and cook over low heat for 10 minutes.
8. Add the drained chickpeas and cavolo nero or kale. Cook for another 5 minutes.
9. Add the shredded duck pieces and cook for another 5 minutes.
10. Season to taste.
11. Stir in the fresh herbs just before serving.