In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté for about 5 minutes, until translucent.

Stir in the minced garlic, carrots, and celery, cooking for an additional 5 minutes.

Add the dried oregano and thyme, stirring to combine.

Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil.

Reduce heat to a simmer and add the chickpeas. Cook for about 15 minutes.

Stir in the chopped kale and continue to simmer for another 5 minutes until the kale is tender.

Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.