Peel onion, cut in half and slice finely. Finely chop the garlic, and grate the carrot (or chop finely).
Gently saute the onion until it begins to soften, about five minutes. Add the garlic, ginger and chickpeas and cook until the chickpeas start to brown slightly.
Add the carrot and kale and stir fry until both wilt slightly but still retain their crunch.