Roasted Chickpea Calder Verde

Name: Roasted Chickpea Calder Verde
Ingredients: 1 can of chickpeas, drained; 1 medium yukon gold potato, peeled and cut into 1/2 inch dice; 1/2 teaspoon kosher salt; 1/2 teaspoon whole cumin seed; 1/2 teaspoon whole dill seed; 1/2 teaspoon sumac; 1/2 teaspoon smoked paprika; 2 tablespoons extra virgin olive oil, divided plus more for roasting kale; 1 head curly kale (8-9 leaves), washed and thoroughly dried (do not remove stem); pinch kosher salt; 1 medium onion, diced; 2 garlic cloves, minced; 2 3/4 cups chicken stock (or vegetable stock to make it vegetarian); 2 cups unsweetened organic rice milk; Chopped Italian parsley; Chopped (and rinsed) preserved lemon (optional)