Heat olive oil in a pan over medium heat. Add diced onion and minced garlic. Sauté until softened and aromatic.

Stir in paprika, cumin, and chili flakes. Cook for an additional minute to release the spices' flavors.

Add chopped tomatoes to the pan. Simmer for 5 minutes until the tomatoes break down and create a sauce.

Rinse and drain the kidney beans, then add them to the pan. Stir well and let it simmer for another 5 minutes until the beans are heated through.

Season with salt and pepper to taste.

While the beans are simmering, toast slices of ciabatta until golden brown.

Grate cheddar cheese and set aside.

Once the beans are ready, spoon them over the toasted ciabatta slices.

Sprinkle grated cheddar cheese on top of the beans, allowing it to melt slightly from the heat.

Serve the spicy beans on toast hot, garnished with fresh herbs like parsley or chives if desired.