Heat olive oil in a large pot over medium heat. Add onion; cook until onion releases some moisture, about 5 minutes. Stir in sausage, chickpeas, sweet potato, and garlic; season with paprika, chipotle powder, coriander, cumin, and salt. Cook, stirring occasionally, for 5 minutes.

Add stock to the pot; bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Stir in kale; cook until wilted, about 1 minute. Top servings with cheese and freshly ground black pepper.