In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, two to three minutes. Add the tomato paste and stir until it begins to slightly darken, then the tomatoes, fennel seeds (or Michael Chiarello’s Fennel Spice Rub) crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally until the tomatoes break down a little, about 20 minutes.
Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through about 3 minutes. Sauce should be fairly thick. Simmer a bit longer if it needs to thicken or add a touch of water if it needs to be thinned. Taste and season with more salt if needed.
Spoon into bowls and garnish with thinly sliced basil and/or crushed marjoram leaves. Top with finely grated Parmesan or Pecorino and serve hot.
Keywords: canned tomatoes, Chickpeas, Fennel Spice Rub, Instant Pot, Italian, Kale, Michael Chiarello, Tomatoes, Vegetarian Meal