20-Minute Moroccan Chickpea Soup

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1 tablespoon olive oil

1 small white onion, peeled and diced

1 large carrot, peeled and diced

4 cloves garlic, peeled and minced

4 cups vegetable stock

2 (15-ounce) cans chickpeas (a.k.a. garbanzo beans), rinsed and drained

1 (15-ounce) can fire-roasted diced tomatoes

3 tablespoons tomato paste

1 teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground ginger

pinch of crushed red pepper flakes, to taste

Kosher salt and black pepper, to taste

3 cups roughly-chopped kale leaves or baby spinach

chopped fresh cilantro and fresh lemon wedges, for serving

Directions at gimmesomeoven.com

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