Chickpea Carrot & Top Stew with Quick Harissa

Name: Chickpea Carrot & Top Stew with Quick Harissa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean, American, Asian, Greek, Japanese, Southern, African, Moroccan, European
Ingredients: 3 tablepoons olive oil; 1 onion, diced; 3 large carrots, peeled and cut into ½ inch thick half moons (and their tops, chopped -tops are optional); 6 cloves garlic, rough chopped; 1 tablespoon fresh thyme or sage ( or sub a couple bay leaves); 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon smoked paprika; 1 teaspoon turmeric ( or use freshly grated ); 1 teaspoon fennel seeds; 2 tablespoons tomato paste; 2 medium tomatoes- diced; 1 cup white wine; 4 cups veggie or chicken broth or stock; 1/2 teaspoon salt, more to taste; 4 cups cooked chickpeas ( pre-cook 1 1/5 cups dried- or 3 cans,drained); 1 bunch lacinato kale, chopped into 1-2 inch ribbons; Garnish with- a drizzle of olive oil, or a swirl of plain greek yogurt ( or sour cream, or labneh ) and a drizzle of Harissa Paste; ¾ cup olive oil; 1 teaspoon vinegar (apple cider, red or white wine); 2 tablespoons plus two teaspoons cumin; 2 tablespoons plus two teaspoons smoked paprika; 1 ¾ teaspoons cayenne or chipotle powder; 1 ¾ teaspoons salt; 12 garlic cloves