Moroccan Soup with Kale and Chickpeas

Ingredients (15)

• 1 tablespoon extra virgin olive oil
• 1 medium onion , chopped
• 2 garlic cloves , minced
• 1 teaspoon saffron threads
• 2 cinnamon sticks
• 2 teaspoons ground coriander
• 3 teaspoon ground cumin
• 1 28- ounce can diced fire-roasted tomatoes in their juice
• 5 cups vegetable broth
• 4 cups butternut squash , peeled and cut into 1/2 inch pieces
• 2 cups russet potato , peeled and cut into 1/2 inch pieces
• 1 1/2 teaspoons kosher salt
• 2 15- ounce cans garbanzo beans , drained
• 4 cups chopped kale , stems removed
• 1/2 cup chopped fresh cilantro