Oil-packed sun-dried tomatoes pull double duty in this recipe. Use the oil from the jar to cook the kale, then stir in the sun-dried tomatoes to add flavor and texture to the dish.
Measure 1/4 cup sun-dried tomatoes, reserving 1 tablespoon oil from the jar. Heat the reserved oil in a large nonstick skillet over medium heat. Add kale and cook, stirring, until wilted and bright green, about 2 minutes. Add water, reduced heat to medium-low, cover and cook for 3 minutes more.
Fold in chickpeas and the sun-dried tomatoes; cook, stirring, until heated through, about 1 minute.