This is a really delicious, thick vegetarian stew with lots of herbs and spices that give it a uniquely Spanish flavor. You can make it on the stovetop or in your slow-cooker.
Soak 1 C. garbanzo beans overnight, then drain. Cook in salted water until tender. (Or use canned beans).
Clean 1-2 leeks and dice finely to make 2 C.
Trim 3 large carrots and dice.
Saute the leeks and carrots in 3 T. olive oil with 1/2 T. each fresh or 1/2 t. dried thyme and rosemary leaves until the leeks are soft.
Add 1 T. smoked paprika, a dash of hot chile flakes, and 3-4 minced cloves of garlic. Cook for another another few minutes then add:
12 oz. canned whole tomatoes in juice, roughly chopped, including all the juice.
When the tomatoes begin to bubble, add 1 C. red wine and 1 bay leaf bring to a boil.
Add 2 C. vegetable broth and 2 C. cooked garbanzos. Bring to a boil and simmer for 10 minutes.
Dice potatoes to make 2 C. and add to the pot. Simmer until the potatoes are tender, then add 4 C. chopped dino kale, stems removed. Season with salt and pepper. Continue cooking until the kale is tender but still slightly chewy.