Moroccan Chickpea Soup Recipe

Heat oil in a large stockpot over medium-high heat.  Add onion and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.

Then add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.

 Add in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, and bring to a simmer.

Reduce heat to medium-low, and stir in the chopped kale.  Continue simmering for 3 minutes until the kale has slightly softened.

Taste and season with your desired amount of salt and pepper.

Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.