Heat the oil in a large frying pan, and add the chopped leek and kale. Cook over a medium heat for around 5 minutes, until the vegetables are fairly soft. Add the garlic, and cook for a further 2-3 minutes, stirring regularly.
Add the chickpeas and plenty of seasoning, as well as the cream and grated cheese. Turn the heat down a touch, and cook for a further 2 minutes, until the cheese has all melted and the mixture has thickened slightly.
Stir in the fresh parsley, and serve warm.