Heat a large soup pot over medium-high heat before adding any oil.
Add the oil once the pot is heated and swirl around the pot to evenly disperse the oil.
Add diced onion, celery and carrot and cook until onion becomes translucent (reduce heat if they start to brown).
Add minced garlic and cook for about one minute, stirring.
Add spices (cinnamon, cumin, cayenne pepper, paprika and ginger), tomato paste and cook for about one minute, stirring. This helps to layer the flavours.
Add crushed tomatoes, chickpeas and broth (chickpeas should be just covered by the broth - if they're not covered, add just enough water to cover them). Stir to combine. Bring to a gentle boil, reduce heat and simmer for 15 minutes or until veggies are tender.
Remove soup from the heat. Option to mash some of the soup directly in the pot using a potato masher.
Stir in kale and let it cook through the heat of the soup for a couple of minutes until wilted. Adjust salt and pepper if needed and serve with a drizzle of olive oil.