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In a pot over medium heat, add the yellow onion, leek, sweet potato, sun dried tomatoes and garlic.
Saute until the sweet potato is softened slightly, approximately 6 minutes.
Add the tomato paste, paprika, parsley, dried thyme and salt.
Add the vegetable broth and chickpeas. Bring to a boil, then simmer, cover for 10 minutes.
Add the gnocchi or pasta shells, and cook until al dente, then finish off with cashew cream or coconut milk, lemon juice and kale.