Once the pot is hot, add the olive oil and onions. Cook for 3-4 minutes, reducing the heat if the onions start to brown too quickly, until translucent.
2 teaspoons olive oil, 1 small onion
Add the carrots and potatoes and cook for another 2-3 minutes.
300 grams carrots, in 1cm slices, 300 grams potatoes, in 1cm chunks
Add the garlic, ginger, salt, pepper, cumin, paprika, and hot pepper flakes. Stir to coat the vegetables in the spices and cook for another 30 seconds or so.
3 cloves garlic, 3 cm ginger, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon sweet paprika, 1/4 teaspoon hot pepper flakes
Stir in the canned tomatoes and broth or water. Add the chickpeas, then cover and increase the heat to high. Once the soup starts to boil, reduce the heat to low and simmer, covered, for 15 minutes.
Check to make sure the carrots and potatoes are cooked through. Stir in the greens. If using frozen, cover for 5 minutes to thaw fully. Taste for seasoning and add salt and a squeeze of lemon as needed.
70 grams hardy greens, Lemon
Serve hot. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days and can be frozen for up to a month.