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Heat the olive oil in a medium skillet over medium-low heat. Add the onions and saute for 4, until translucent.
Add the garlic and saute for another minute.
Toss in the cumin, coriander, and umami seasoning and cook for about 20 seconds until fragrant. Add the broth and stir to combine.
Add the tomatoes, chickpeas, salt, and pepper. Stir to combine and bring to a moderate simmer. Allow to simmer for about 7 minutes, adjusting the heat as needed so it doesn’t simmer too vigorously.
Give the mixture a quick taste. If your tomatoes are tart, add a pinch of baking soda to neutralize the extra acid.
Fold in the kale and cook for about 5 minutes, until the greens are tender. Turn on your broiler while everything is simmering.
Taste and adjust the seasoning before adding the feta cheese.
Sprinkle the feta cheese over the top of the mixture and transfer to your broiler for 2 minutes to melt the feta.
Top with the chopped parsley and serve with warmed whole grain pita bread.