Kale and chickpea stew

In a large pot or dutch oven, heat olive oil over medium heat. Add shallots and let cook until tender and fragrant. Add garlic, thyme, and salt and pepper to taste. Next, pour in chick peas and let cook one to two minutes.Then add diced tomatoes, vegetable broth, and parmesan. Bring to a boil then add in chopped kale. Stir, reduce heat, and let cook until the kale is wilted, about 5 minutes. Serve with a sprinkle of parsley and parmesan.