Preheat the broiler. Set the veal breast on a baking sheet and season with salt and pepper. Broil 4 inches from the heat for about 4 minutes per side, or until well browned. Reduce the oven temperature to 300°.
Transfer the veal to a large enameled cast-iron casserole. Add the garlic, carrots, thyme, onions, stock and tomatoes and season with salt and pepper. Cover and braise for 3 hours, or until the meat is very tender. Transfer the veal to a large, shallow baking dish and cover with foil; reserve the braising liquid. Raise the oven temperature to 450°.
Spread the squash on a large rimmed baking sheet, drizzle with the oil and season with salt and pepper. Roast the squash for 15 minutes, or until lightly browned and just tender.
Meanwhile, add the chickpeas to the braising liquid and bring to a boil. Cover and simmer over low heat for 5 minutes. Add the kale and simmer until crisp-tender, about 3 minutes. Gently stir in the squash and simmer for 1 minute longer. Remove the thyme sprigs and season with salt and pepper.
Reheat the veal in the oven if necessary and transfer to a cutting board, then carve across the grain into 1/2-inch-thick slices. Arrange the veal on a large deep platter, top with the vegetable stew and serve.
The recipe can be prepared through Step 2 and refrigerated for up to three days.
This rich, sweet stew would do well with a medium-bodied red, especially a Beaujolais with hints of spice and cherries.