Moroccan Soup with Kale and Chickpeas

INGREDIENTS

1 tbsp

olive oil

medium onion, chopped

garlic cloves, minced

1 tsp

saffron threads

cinnamon sticks

2 tsp

ground coriander

3 tsp

ground cumin

1 28 ounce can

diced fire-roasted tomatoes in their juice

5 cups

vegetable broth

4 cups

butternut squash, peeled and cut into ½ inch pieces

2 cups

russet potato, peeled and cut into ½ inch pieces

1 1/2 tsp

kosher salt

2 15 ounce cans

garbanzo beans, drained

4 cups

chopped kale, stems removed

1/2 cup

chopped fresh cilantro