Drain the cans of chickpeas into a colander, rinse under cold water and reserve about 10 chickpeas, roughly chop the onion, thinly slice the carrots, thinly slice the celery sticks and roughly chop 4 cloves of garlic

Heat a stock pot with a medium heat and add in a generous 2 tbsp extra virgin olive oil

After 1 minute add in 2 whole cloves of garlic (peeled), mix continuously and sautee until lightly browned, then remove from the stock pot, transfer into a mortar and set aside

Using the same pan with the same heat, add in all the chopped vegetables, mix continuously, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika, ½ tsp hot smoked Spanish paprika and 1 tbsp sherry vinegar, quickly mix together, then add in the 2 tomatoes finely grated and season with sea salt & black pepper, mix together and simmer

Once the tomato has slightly thickened, about 3 minutes, add in the drained chickpeas, 2 ½ cups vegetable broth and 2 bay leaves, raise to a high heat, once it comes to a boil place a lid on the pan and lower to a low medium heat

Meanwhile, add the reserved 10 chickpeas into the mortar with the sauteed garlic, 2 tbsp finely chopped parsley and a kiss of sea salt, using a pestle pound down until you form a paste, roughly chop the kale and rinse under cold water

After simmering the stew for 10 minutes remove the lid, add in the garlic paste and the kale, mix together and simmer until the kale is wilted, 1 to 2 minutes, then remove from the heat

Transfer into shallow bowls and serve next to a crunchy baguette, enjoy!