In a small sauce pot, combine the red rice and 1½ cups lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 20 to 25 minutes.
While the rice cooks, prepare the curry.

• Peel and finely chop the shallots.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Grate or peel and finely chop enough ginger to measure 1 teaspoon.
• Rinse the chickpeas.
• If desired, coarsely chop the kale.
• Juice half the lemon; measure out 1 tablespoon juice for the curry. Cut the other half into wedges; set aside for garnish.

In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots, garlic, ginger, curry spice blend, and as much Aleppo chile as you like, and cook until fragrant, 1 to 2 minutes.
Add the chickpeas and coconut milk, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce thickens slightly and the chickpeas are very tender, 3 to 5 minutes.
Add the kale, season with salt and pepper, and simmer until the kale is just tender, 2 to 3 minutes. Remove from the heat and stir in the lemon juice.

Transfer the rice to individual bowls and spoon the curry alongside. Serve with the lemon wedges.