Moroccan Kale & Chickpea Soup

Name: Moroccan Kale & Chickpea Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Moroccan, African
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 1 fennel bulb, diced small; 2 stalks celery, chopped; Sea salt; 1 small sweet potato, peeled and cut into 1/2-inch dice; 1 carrot, peeled and diced small; 1 large clove garlic, minced; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; ¼ teaspoon ground coriander; ¼ teaspoon ground cinnamon; Pinch of red pepper flakes; Pinch of saffron (optional); 6 cups vegetable broth; 2 (15-ounce cans) chickpeas (garbanzo beans), rinsed; 2.5 oz. baby kale or more to your liking; Freshly squeezed (half) lemon juice; Freshly ground black pepper; Pure Maple Syrup, drizzled to taste (optional); baby kale , thinly sliced, for garnish