Place the ginger, garlic, red onion and chili into a food processor, or use a hand blender and blend them all together to form a paste.
Put two inches / 3cm of water into a large pot and add the paste. Cook over a medium heat for two minutes stirring constantly.
Add the rest of the spices and continue to stir for another two minutes. Add the canned tomatoes, butter beans and chickpeas. Stir together. If it's looking a bit thick, add some water to your preferred consistency. Simmer for 15 minutes.
Add the cavolo nero to the pot, stir and cook for a further five minutes. Serve with the brown rice and a green side salad.