Add kale, spinach, cilantro, red onion, garlic, olive oil, salt and 1/2 cup water to food processor and blend.
Place 1.5 cup rice in pot along with green mixture and 1.25 cups water. Bring to a boil, then cover and reduce heat and simmer until liquid is absorbed, about 15-18 minutes. A layer of green film will form on top of the rice; scrape off what you can and mix the rest in with the rice.
Add 1 can of diced tomatoes and jalapeño to a food processor and blend until pureed.
Add 2 tbsp olive oil to skillet over medium heat and add diced red onion. Cook for 1-2 minutes, stirring occasionally, and then add the garlic and grated ginger and cook an additional 2 minutes.
Next, add the pureed tomato jalapeño mixture along with the chickpeas and spices and stir.
Add the plain yogurt along with 2 tbsp of flour and stir well. Reduce heat to a simmer and continue stirring occasionally for 15-20 minutes, until sauce thickens up.
Garnish with cilantro and serve alongside veggie rice.