In a large pot, heat olive oil. Add the garlic and onion, cook until soft about 5 minutes. Add the kale and saute, stirring, cook until wilted about 2 minutes. Stir in the broth, chick peas and tomatoes, herbs, salt and pepper to taste. Simmer for 20 minutes. Divide among the serving bowls. Top with chopped cilantro leaves. Serve warm with naan bread or any kind of crusty bread.