Preheat the oven to 400ºF.

Place tomatillos and jalapeño peppers on a baking sheet and drizzle with 1 tablespoon of oil. Drizzle the garlic with 1 tablespoon of avocado oil and wrap the garlic in foil. Season the vegetables with salt. Transfer to the oven and roast for 15 to 20 minutes until they char.

While the tomatillos roast, prepare the kale soup. Heat the remaining 2 teaspoons of avocado oil in a large pot and add the onion. Cook for 8 to 10 minutes until it begins to brown around the edges. Add the diced green chili peppers and cook for 4 minutes. Season lightly with salt.

Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes.

In a bowl, combine the chickpeas, lime juice and zest, extra virgin olive oil, and cilantro. Season lightly with salt. Set aside at room temperature until needed.

Carefully pop the garlic cloves from the skin. Trim the stems off the jalapeño peppers and remove any woody parts from the tops of the tomatillo peppers.

Add the garlic cloves, jalapeño, and tomatillos to the soup. Add the kale and cook for an additional 15 minutes until the kale is bright green and tender. Taste and season with salt and pepper.

Blend the soup: Use an immersion blender to blend the soup until smooth. If the soup seems a bit thin, add the tahini.

Ladle the blended soup into bowls and pile the marinated chickpeas on top. Enjoy!