First make the salsa verde. Blitz all of the ingredients in a food processor or with a stick blender until a rough salsa is formed. Season with salt and pepper, then taste and add more lemon juice or salt according to your preference. Set aside.
Preheat the oven to 220C/425F/gas mark 7. Slice the carrots into 1cm coins at an angle. Cut any really thick ones in half around the middle, and set aside. Next, pull the cavolo nero leaves from the stalks by pinching the leaf into the stalk at the bottom end and pulling sharply to the tip of the leaf. Discard the stalks, and dry the leaves well.
Toss the chickpeas with vegetable or sunflower oil to coat, and season with salt. Spread in one layer on a baking tray and place in the hot oven for 15-20 minutes, until you hear the chickpeas start to pop. Meanwhile, add the beans to a small saucepan along with the liquid in the jar or tin, the bay, lemon juice and zest, and olive oil. Season with salt and pepper, and place over a low heat. Let the beans blip away while you get on with everything else, occasionally coming back to the pan to press down on them with the back of a wooden spoon to break them up a bit.
Add the carrots to a frying pan with the olive oil, maple syrup and some salt and pepper, and cook over a medium heat, stirring regularly for 5-6 minutes until they’re still a bit crunchy but starting to catch at the edges.
Once the chickpeas are done, remove from the oven and empty onto a plate lined with kitchen paper to absorb any excess oil. Sprinkle over the paprika and lemon zest and set aside. Reserve the baking tray. Turn the oven down to 180C/350F/gas mark 4. Roughly tear the kale leaves and place on the baking tray. Sprinkle over a pinch of salt and place in the oven for 5 minutes to crisp up.
Check the seasoning in the bean mash, and then place on a serving platter. Arrange the maple carrots and crispy kale over the top, and scatter over the chickpeas. Drizzle the salsa verde over the top and serve while warm.