Mamta
You will need a one bowl Boneless chicken thigh, Kale, Garbanzo bean, Onion and garlic, Herb, spices and lemon juice.
Sauté onion in olive oil over medium-high heat, 5 minutes. Add garlic and rosemary and sauté 2 minutes.
Remove chicken thighs and shred into bite-sized pieces.
Add chickpeas and kale and bring to a simmer for 5-10 minutes until kale is softened.
Combine oil, garlic, and rosemary in a small bowl and mix it well.
Brush oil mixture on both sides of bread. Bake on sheet pan for 15-20 minutes, until golden.
Serve with a crusty crouton on top of each bowl and enjoy.