Name: Moroccan Soup with Kale and Chickpeas
Ingredients: 1 tablespoon 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