-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.