Method

In a large pan, heat the olive oil over low heat. Chip garlic into thin slices. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 3 minutes. Add fennel seeds, chilli powder and a generous pinch of salt – allow to simmer for a few minutes before adding whole cocktail tomatoes. Cook over moderately low heat, stirring occasionally, until the tomatoes start to break down and the sauce is thickened, about 25 minutes. (Use the back of a spoon to gently press down the tomatoes, allowing their juices to squeeze out.)

Chop the Kale into relatively large chunks. Stir the kale into the sauce and cook over medium heat, stirring occasionally, until wilted, about 5 minutes. Stir in the chickpeas and let simmer for about 5 minutes. Add 1 tsp sugar, and salt and pepper to taste. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.