Stewed Chickpeas and Tomatoes with Kale

In a medium saucepan, heat the olive oil over medium heat. Once hot, add the onion.
1 tablespoon olive oil, ½ cup onion
Cook, stirring occasionally, until the onion begins to caramelize, about 10 minutes.
Add the garlic, paprika, and tomato paste. Cook, stirring, until everything is well-combined, about 1 minute.
2 cloves garlic, 1 tablespoon smoked paprika, 1 tablespoon tomato paste
Add the broth and cook, stirring occasionally, for about 10 minutes.
½ cup low-sodium vegetable broth
Once most of the broth evaporates and the mixture is thick, stir in the water, tomatoes, and chickpeas.
½ cup water, 15 ounces (1 can) crushed or diced tomatoes, 15 ounces (1 can) chickpeas
Bring the mixture to a boil, then reduce the heat to medium-low. Cook, stirring occasionally, for about 10 minutes or until the mixture has thickened to your desired consistency.
Add the kale and cook until it wilts, about 1 minute.
½ cup chopped kale