Created by ImPat on September 8, 2019
Step 1: Place the harissa, tomatoes, paprika and stock in a medium saucepan over medium heat and bring to a simmer.
Step 2: Remove from the heat and, using a hand held stick blender, carefully blend the soup until smooth.
Step 3: Return to medium heat, add the chickpeas, kale, salt and pepper and cook for 1 minute or until the kale is wilted.
Step 4: Divide between 4 serving bowls and top with yoghurt and mint leaves to serve.