Preheat oven to 350 degrees.

In a small bowl, combine the minced garlic and olive oil, season with salt and pepper.

Slice ciabatta rolls in half horizontally and cut the halves in half on the diagonal.

Place cut bread on a shallow baking pan, cut side up. Brush bread with garlic mixture and toast in oven until it starts to brown, about 7 to 9 minutes.

While the bread toasts, heat 1 tablespoon of olive oils in a large skillet over medium-high heat. When hot, but not smoking.

Add combine spinach and chard, add to skillet, sauté until it starts to soften about 3 to 4 minutes and season with salt and pepper. Transfer to a medium bowl, cover to keep warm, set aside.

In the same skillet heat 3 teaspoons of olive oil until hot, add onions and sauté until it starts to soften, 2 to 3 minutes. Stir in spice blend and continue to sauté until fragrant, about 1 minute. If it seems to dry add water 1 tablespoon at a time until it reaches the desired consistency.

Add chickpeas and tomatoes to the skillet, stir to combine. Sauté, stirring occasionally, until warmed through and sauce is thickened slightly. If mixture seems too dry add a bit of warm water to skillet, about 2 to 3 minutes. Remove from heat and season to taste with salt and pepper.

To serve place toast on plates and top with spinach/chard mixture and chickpea mixture on top. Garnish with walnuts and serve.