20-Minute Moroccan Chickpea Soup

INGREDIENTS

1 tbsp

olive oil

small white onion, peeled and diced

large carrot, peeled and diced

4 cloves

garlic, peeled and minced

4 cups

vegetable stock

rinsed and drained

1 15 ounce can

fire-roasted diced tomatoes

tablespoons tomato paste

1 tsp

ground cumin

1/2 tsp

ground cinnamon

1/2 tsp

ground ginger

crushed red pepper flakes, to taste

Kosher salt and black pepper,

3 cups

roughly-chopped kale leaves or baby spinach

chopped fresh cilantro and fresh lemon wedges, for serving