Combine the greens and green chilies in a saucepan. Add ½cup of water and bring the mixture to a boil. Simmer the greens until they are very tender. Turn off the heat and mash them until smooth.
Heat 2tsp oil in a pan, add mustard and fenugreek seeds; once the seeds start to splutter add the red chilies, garlic and curry leaves, cook until garlic starts smelling fragrant and turns golden.
Next add the mashed greens, chickpeas and salt. Simmer for 6~8 minutes for the flavors to mingle. If the curry looks too thick, add some water.