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Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and the onion is translucent.
Add the garlic, Italian seasoning, and red chili flakes and cook for another minute.
Stir in the tomato paste, and then add the chickpeas, potatoes, and vegetable stock. Bring to a boil, then reduce the heat and simmer for 10-15 minutes or until the potatoes are tender.
If you want your soup to be creamier, remove a portion of the soup and blend until smooth, then return it to the pot.
Stir in the coconut cream, sundried toamtoes and black kale. Simmer for another 3-5 minutes or until the kale is wilted.
Adjust the seasoning to taste and serve hot with a chunk of your favorite crusty bread.