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Crush the tomatoes by hand, or by inserting kitchen scissors into the open can and chop, chop, chopping.
Heat the olive oil over medium heat. Add the garlic and cook for about 2 or 3 minutes, until fragrant. Do not brown.
Add the tomatoes, fennel seed, crushed red pepper and a generous pinch of salt (I'd say about ½ teaspoon). Cook over medium-low heat, stirring occasionally, until the tomatoes break down and the sauce thickens, about 25 minutes. This is a good time to make your polenta, if you'd like.
Add the kale and cook until it wilts, about 3 minutes. Add the drained chickpeas. Stir and simmer together with another generous pinch of salt, about 5 minutes. Taste for seasoning.
Ladle into bowls and serve with torn basil or fresh marjoram, and Pecorino-Romano cheese.