Heat a Dutch oven or large pot over medium high heat. Add oil.
Once oil is shimmering, add in diced carrots, celery, and leeks. Sauté until translucent and be careful not to caramelize.
Add in diced peppers, chickpeas, and chopped kale. Sauté until kale has wilted.
Add in garlic paste and tomatoes. Sauté for 2-3 minutes and heavily season with salt and pepper.
Pour enough broth to cover vegetables, stir and scrap down sides making sure vegetables aren’t sticking to the Dutch oven.
Add in Rumi Saffron and stir in quinoa.
Bring soup to a simmer, cover and gently simmer for 20 minutes.
Taste test and adjust salt, pepper and saffron.
