Dice the onion and garlic. Heat the olive oil in a pan on low-medium, then add in the onion. Cook for around 5 minutes before adding in the garlic and cooking for a further few minutes, until the onion turns clear. Then, stir in the chilli flakes and the paprika.

Pour in the tin of tomatoes, season with a big pinch of salt and pepper. Leave to simmer on a low heat for around 15 minutes. Then, pour in the stock & leave to simmer for a further 15-20 minutes, until the stock begins to reduce.

Drain the chickpeas & stir them into the sauce.

If the kale isn't bought pre-prepared, remove the stems. Slice and add into the pan, allow to cook for around 5-10 minutes until the kale begins to wilt - swap for spinach if preferred.

Stir in the creme fraiche and the grated parmesan, season with more salt, pepper and chilli flakes to taste. Optional - serve with a piece of crusty bread.