Position a rack in the center of the oven and set the broiler to high.

Evenly spread the chickpeas on a sheet pan and drizzle with up to 2 tablespoons olive oil. Season with salt and black pepper.

On a second sheet pan, add the bell pepper halves, skin-side up, and the tomato. Broil the bell pepper and tomato until charred on one side, 4 to 5 minutes. Give the tomatoes a flip and let them broil until evenly charred, another 2 to 3 minutes. Transfer the bell pepper and tomato to a bowl and cover with either a lid or a plate to steam. Lower the oven temperature to 375F.

When the oven has reached 375F, add the chickpeas and roast until they're light brown and crisp, 25 to 30 minutes.

Meanwhile, peel the charred skins off the tomato and bell pepper and add them to a blender, along with the garlic, hazelnuts, chili powder, paprika, cinnamon, pepper flakes, vinegar, ¼ cup of the parsley, ¼ cup olive oil, and ½ teaspoon salt. Blend until smooth and season with salt. You want the sauce to be thick, like a drizzly nut butter.

Tear the kale into big pieces, about 2 by 2 inches, and massage it with a drizzle of olive oil. When the chickpeas have 10 minutes left, scooch them to one side of the pan and add the kale to the other side, seasoning with a pinch of salt. Roast until the kale is crispy, about 10 more minutes.

To serve, add a handful of kale leaves to each plate. Add ½ cup of chickpeas on top, then the romesco sauce. Top with the remaining parsley.