Moroccan Chickpea, Sweet Potato, and Kale Soup

Heat the oil in a large pot over medium heat. Add the onion, and sauté for a couple of minutes or until softened. Add the sweet potato and cook for another minute or two, then stir in the garlic, ginger, and spices.
1 teaspoon olive oil, 1 smal red onion, 1 medium sweet potato, 3 cloves garlic, 1 thumb ginger, 1 teaspoon cumin, 1 teaspoon cinnamon, 1 teaspoon sea salt, ½ teaspoon pepper
Add the tomatoes, followed by the vegetable broth, chickpeas, and raisins. Bring the stew to a low boil, then reduce the heat and simmer for about 20 minutes, or until the sweet potato is soft.
400 ml (13.5 oz) canned whole or diced tomatoes, 400 ml (1 ½ cup) vegetable broth, 200 grams (1 ½ cup) cooked chickpeas, 60 grams (¼ cup) raisins
Stir in the kale, and remove the stew from the heat. Add the lemon juice, taste, and add seasoning as necessary. Serve with brown rice and pomegranate.
70 grams (2 cups) kale, Juice ½ lemon, ¼ pomegranate, Cooked brown rice