Chickpea stew with quick preserved lemons

6 medium carrots, halved and cut into 1/2 inch pieces
3 Tablespoons   olive oil, divided
1 onion. peeled and diced
1 clove garlic minced
1 teaspoon Aleepo pepper
1/2 teaspoon ground cumin
1/2 teaspoons  coriander
1/4 teaspoons allspice
1/4 teaspoon ground cinnamon
2 (15 ounce) can chickpeas, rinsed and drained
2 Tablespoons Quick Preserved Lemons  finely chopped recipe follows
3 dried dates, pitted and chopped
5 ounce baby kale or baby chard
2 tablespoons lemon juice
Oven should be preheated to 400 degrees  Carrots should be tossed  with 1 Tablespoon oil and the carrots should be seasoned with salt and pepper and roast until just tender and roast 30 minutes.

2 Tablespoons  oil in large saucepan should be heated or Dutch oven over medium heat. Cook 7-10 minutes after putting in onion until starting to color. Then the garlic and spices should be added the onion and garlic should be saute 1 minutes  then stir in chickpeas , preserved lemons and 3 cups water.. The bring this mixture to a simmer, lower the heat to medium low and allow to simmer 5 minutes more. Put the ksle in the pot  cover and cook 2 minutes or until ksle wilts. Take off heat and stir in lemon juice If you desire season with salt and pepper.