20-Minute Moroccan Chickpea Soup

Bahan-bahan (6 porsi)

• 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
• 1/2 teaspoon ground cinnamon
• 1/2 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