Heat an oven safe skillet over medium-high heat and add the oil. Add the cumin seeds and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful to shrink and wilt before adding the next.
When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice and ½ cup of water. Stir and let it come to a simmer.
Nestle the feta slices into the sauce and sprinkle with freshly grounded black pepper. Transfer the skillet into the oven and bake until the feta softens – about 15 min.
Season with more salt if desired and serve with warm pita.
