Heat the olive oil over medium-low heat in a large saute pan.
Add sliced garlic and cook, stirring often, until fragrant and slightly transparent, about 5 minutes.
Add crushed tomatoes, fennel seeds, crushed red pepper flakes and salt and stir to combine.
Bring to a simmer and cook for about 25 minutes, stirring occasionally, until sauce is thickened.
Add kale ribbons, stir to coat with sauce, and cook about three minutes.
Add chickpeas, stir to combine and cook another couple of minutes until heated through.
Garnish with torn basil if desired and serve.
