Chickpea Stew

• 1/4 cup olive oil
• 1 onion, diced
• 1 clove of garlic, minced
• 1 tsp sweet smoked paprika
• 1 tsp ground fennel
• 2 15–ounce cans of chickpeas (1 1/2 cups dried chickpeas, soaked and cooked)
• 1/2 cup of vegetable broth
• 1 Tbsp tomato paste
• 2 Tbsp cider vinegar
• 1/2 tsp salt and black pepper, to taste

Toppings:

• 1 bunch of kale, spinach, or swiss chard
• 2 Tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp salt, to taste
• 1/2 cup feta