In a medium sized saucepan, cook garlic and red onion in oil over a medium heat till soft. Add chorizo and cook for 5 minutes. Add kale and cook until wilted.
Add tinned tomatoes, water, brown sugar and balsamic vinegar. Then add can of chick peas and mix till combined. Season with salt and pepper. Keep on med heat for ten minutes then mix parsley through.
Divide into two bowls. Garnish with sour cream/feta/parmesan (optional).