Today we've got the recipe for our very best chickpea and kale soup. To get started, you'll need: 1 tbsp. olive oil, 6 crushed cloves of garlic, 1 tbsp. of finely grated lemon zest, 1/4 tsp. to 1/2 tsp of red pepper flakes, 1/2 tsp. of coarsely crushed fennel seeds, a 14-oz can of tomato puree, 1 bunch of Tuscan kale, stems and tough ribs removed, leaves coarsely chopped, a 15.5-ounce can of chickpeas, drained and rinsed, 1/2 c. of grated Pecorino Romano cheese and Lemon wedges for serving.