Chorizo, Kale and White Bean Braise with Avocado Crostini

Ingredients

• 2 tbsp olive oil
• 2 chorizo, thickly sliced
• 1 onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tbsp smoked paprika
• 2 tbsp finely chopped thyme, plus extra leaves to serve
• 2 tbsp finely chopped oregano, plus extra leaves to serve
• ¼ cup red wine
• 3 x 400g cans white beans
• 200 g canned cherry tomatoes (1/2 can)
• 500ml (2 cups) chicken stock
• Finely grated rind and juice of ½ small lemon
• 1½ cups torn kale
• 1 small ripe Hass avocado, halved and diced
• 4 large thick slices sourdough bread
• Extra-virgin olive oil, for drizzling
• 1 garlic clove, halved
• 2 small ripe Hass avocados, halved, peeled and thinly sliced
• Juice of ½ small lemon