Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the minced garlic and uncooked rice. Cook for about 2 minutes, stirring frequently, until the rice is lightly toasted and fragrant.

Pour in the chicken-style broth and bring to a boil. Reduce the heat to low, cover the saucepan, and let the rice simmer for 20 minutes or until fully cooked. Check for doneness, as cooking times can vary depending on the rice. Once done, remove from heat and let it rest, covered, for 10 minutes to allow the rice to firm up and absorb any remaining liquid.

While the rice is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and chickpeas. Cook for about 2 minutes, stirring occasionally, until the onion is softened.

Stir in the chopped kale and season with ground black pepper. Cook for an additional minute, just until the kale is wilted and tender.

Fluff the cooked rice with a fork and stir it into the skillet with the kale and chickpeas. Adjust seasoning as needed, and serve the pilaf warm or at room temperature.