Heat the vegetable oil in a nonstick wok or large sauté pan over medium-high heat.
Add the onions and sauté for 3 to 4 minutes or beginning to soften. Add the garlic and ginger and sauté for 1 to 2 minutes until fragrant. Add the spices, stirring constantly, and cook for an additional 2 minutes.
Add the chickpeas, stirring well. Crush the tomatoes with your hands, then add them to the pan along with the tomato juices. Let the mixture come to a boil, then reduce to a simmer.
Simmer for 10 minutes to let the flavors combine and the sauce thicken. (If it gets too dry, add a bit of water.) Stir in the cilantro and season with salt and pepper.
Meanwhile, heat the olive oil in another large sauté pan over medium-high heat. Add the garlic and cook for a minute or two until fragrant (do not let burn!). Add the kale and sauté for 4 to 5 minutes or until wilted. About halfway through the cooking, add about 1/4 cup water to partially steam the kale. Season with salt and pepper.
Serve with brown rice, and a dollop of yogurt (for the non-vegans).
EGGPLANT VARIATION: Dice one medium eggplant and toss with 1 tablespoon olive oil; season with salt and pepper. Spread on an aluminum foil-lined sheet tray and roast at 425°F for 20 to 25 minutes or until lightly browned. Make the recipe as instructed above, but add the eggplant to the curry along with the chickpeas and tomatoes. Stir in 3 tablespoons chopped mint at the end, along with the cilantro.