A satisfying vegetarian main course paired with an Argentine Malbec.
Thinly slice 4 garlic cloves and half the remaining clove.
In a medium pot over medium high heat, add 1/2 cup olive oil. Add the garlic slices and sauté until just golden, about 3 minutes. Add the cumin seeds, salt, red pepper flakes, and shallot slices. Cook for about 2-3 minutes. Stir in the kale, chickpeas, and chicken broth. Cover pot and reduce heat to medium-low. Simmer for 15 minutes.
Using an immersion blender, puree part of the mixture until it is thick and stew like, leaving some chickpeas whole. (if you don't have an immersion blender, use a blender or food processor and puree half of the mixture.)
Toast the bread slices and rub with the garlic half on both sides. In a wide shallow bowl, place the bread slice and spoon the chickpea mixture over the bread. Drizzle with olive oil and sprinkle with smoked paprika.