Quick and Easy and Almost Vegan

Garbanzos, kale, and tomatoes are the basis of this tasty stew, served over rice or quinoa and topped with sour cream swirled with spicy harissa. 
1 red onion, thinly sliced3-5 clove garlic, sliced or choppedOlive oil1 can garbanzos (14 oz. more or less)1 can diced tomatoes (also 14 oz.)2 large handfuls chopped kale2 tsp. tumericSalt to taste
Sour cream (or use a vegan substitute)Harissa paste (could substitute Gochujang or some other spicy condiment, maybe Chili Crisp?)
Saute the onions...