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Harissa, Kale and Chickpea Spicy Soup


1 medium onion, chopped
6 garlic cloves, finely chopped
1/2 tablespoon harissa (or 1 whole tbsp if you like it quite spicy)
4 cups cooked chickpeas (2x540ml cans)
1 bunch of dinosaur kale, leaves trimmed from stems and chopped into ribbons (about 3 packed cups chopped)
10 cups vegetable broth (homemade if possible)
2 bay leaves
a few sprigs of fresh thyme
sea salt and pepper to taste (amount will really depend on how salty the broth is)
3 tablespoons olive oil



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