Heat olive oil in a large pot over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add broth, cabbage, tomatoes, carrots, and paprika. Cook until cabbage softens, 10 to 15 minutes. Add kale, cover to trap steam, and cook until soft, 7 to 10 minutes. Pour in chickpeas and cook until heated through, 1 to 2 minutes. Season with salt and pepper and serve hot.