In a medium saucepan, heat the olive oil over medium heat. Once hot, add the 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.
Add the broth and cook, stirring occasionally, for about 10 minutes.
Once most of the broth evaporates and the mixture is thick, stir in the water, tomatoes, and 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.