Bring a large pan of salted water to the boil. Trim the dry ends from the cavolo nero and roughly chop the leaves. Drain and rinse the chickpeas.
Add the cavolo nero to the boiling water and cook for 1 min. Add the chickpeas to the pan and cook for 1 min more. Drain and set aside.
Peel and thinly slice the garlic. Halve the cherry vine tomatoes.
Pop the pan back on the heat. Add 1 tbsp olive oil, the garlic and 2 tsp cumin seeds. Sizzle for 30 secs, then add the cavolo nero and chickpeas. Stir in 2 tsp ras al hanut, along with a good pinch of salt. Fold the cherry tomatoes through the veg and chickpeas, then take the pan off the heat.
Pick the mint leaves off their stalks (you can use the stalks to make tea or infuse oil). Finely chop the leaves and fold them into the pan . Set aside.
In a small bowl, whisk 1 tbsp each tahini and olive oil with 2 tbsp juice from the orange. Halve the pomegranate and hold 1 half in the palm of your hand, cut-side-down, over the bowl. Bash the pomegranate with a wooden spoon and the seeds should fall through your fingers into the bowl. Pull out any reluctant seeds. Repeat with the other pomegranate half.
Scatter the pomegranate seeds over the spiced cavolo nero, chickpea and tomato salad. Dollop the orange tahini dressing over the top. Divide between 2 plates and serve warm or cold.