In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery, stirring frequently for 5-7 minutes until softened and translucent.

Add 3 cloves of finely chopped garlic, 1 teaspoon of Italian seasoning, and a pinch of red chili flakes to the pot. Cook for an additional minute until the garlic is golden and aromatic.

Stir in 2 tablespoons of tomato paste, and cook for about 2 minutes. Then add 2 cups of chickpeas, 2 diced potatoes, and 4 cups of vegetable stock. Bring this mixture to a boil.

Once boiling, cover the pot and reduce the heat to low. Let the soup simmer for 10-15 minutes, or until the potatoes are tender.

Ladle out about half of the soup into a blender. Blend until creamy, then return this mixture to the pot.

Incorporate 1 cup of coconut cream, 1/2 cup of sundried tomatoes, and 2 cups of black kale into the pot. Stir and simmer for an additional 3-5 minutes.

Taste your soup and adjust the seasoning with salt and pepper to your liking. Serve hot, garnished with fresh herbs if desired.