-Preheat oven to 400.
-Combine the following in a small baking dish or roasting pan:
1 can drained chickpeas
4 to 6 cloves of crushed fresh garlic
2 bay leaves
¼ cup olive oil
-Roast for 45 minutes, stirring a few times. Some of the chickpeas will be a little crispy. Others will just be tender.
-Meanwhile, prepare the kale:
Chop up 1 bunch of kale, discarding the last 1-inch of the stems.
-Sauté another couple of cloves of garlic in some extra virgin olive oil, then add the kale and cook for about 2 minutes.
-Set aside the wilted kale until the chickpeas are roasted.
-Then mix it all up, toss in a handful of raisins, some red pepper flakes and sea salt.