In a large soup pot, heat olive oil over medium-low heat. Add onions, cook until softened, about 5 minutes. Add garlic and spices, cook for another minute or until fragrant.
Add carrots, celery and sweet potato, cook for 5 minutes, stirring throughout.
Add crushed tomatoes and liquid and bring to a boil, reduce heat, cover and simmer for 10 minutes.
Add in chickpeas and continue cooking for another 5 minutes.
Remove from heat, stir in chopped kale and lemon juice.
Season to taste.
Notes
Recipe by Louisa Clements
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