Peel and chop the onions. Peel the garlic cloves and crush or finely grate them. Trim and scrub the carrots, and roughly chop them.
Pour 1 tbsp oil into a large pan and bring to a medium heat. When hot, slide in the onions, garlic and carrots. Stir in 1 tbsp paprika, 1 tbsp cumin and the cinnamon stick. Sprinkle in a generous pinch of salt and pepper and fry gently for 5 mins, till slightly softened.
While the onions are cooking, roughly chop the tomatoes. Drain the cannellini beans and rinse well with cold water. When the vegetables in the pan are soft, tip in the tomatoes and cannellini beans. Pour in the borlotti beans and the juices from their tin. Pour in 800ml boiling water.
Bring everything in the pan to the boil, then reduce to a simmer. Cook for 30 mins, stirring occasionally.
Slice away any tough stalks from the kale leaves and roughly shred the leaves. Stir into the stew and cook for a further 5 mins, till wilted and tender.
Grate the lemon zest into the stew. Have a taste and add a little more salt and pepper if needed. Spoon the stew into deep bowls and serve with wedges of the lemon for squeezing.