Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the sliced chorizo and cook for 4-5 minutes until browned and the fat has rendered. Remove the chorizo with a slotted spoon and set aside, leaving the red oil in the pot.

Add the diced onion to the pot and sauté for 5 minutes until softened and translucent. Stir in the minced garlic, smoked paprika, and cumin, cooking for another minute until fragrant.

Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to release any flavorful browned bits.

Stir in the drained chickpeas and return the cooked chorizo to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

Add the chopped kale and cook for an additional 5 minutes until the greens are wilted and tender.

Season with salt and black pepper to taste before serving hot with crusty bread.