Chorizo and chickpea stew

I turned to this recipe to use up some leftover kale. It worked out very well, and the taste reminds me of many Hungarian dishes.

Ingredients
1 tbsp vegetable oil
1 medium onion
2 cloves garlic
3 oz chorizo
1 tsp Hungarian paprika
15 oz diced tomatoes
2 tbsp tomato paste
15 oz canned chickpeas
1-2 cups of chopped kale leaves
salt
pepper

Preparation
Heat the oil and sautee the diced onions, add the chopped garlic for the last minute, when onions are almost translucent.

Add the sliced chorizo and cook for a few more minutes. Add the paprika.

Pour in the diced tomatoes, tomato paste, about a cup of water, and the chickpeas. Simmer for 10-15 minutes, until the sauce is almost at the desired thickness. I liked this as a stew.

Add in the shredded kale and cook for a few minutes, until the kale is softened a little.

Season with salt and pepper. Serve with crusty bread.