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Heal oil in large soup pot over med-high heat.
Add carrots and onion and cook, stirring
occasionally, until they begin to soften, about 6
min. Add the garlic and cook another min. Add
the squash, allspice, cayenne, and 1 tsp salt and
stir to combine. Add broth, tomatoes (w/juices),
and thyme. Bring to a boil, reduce the heat to
med, cover, and simmer for 10 min. Add the kale
and chickpeas and cook uncovered until squash is
tender and the kale has wilted, about 10 min.
Discard the thyme springs before serving. Season
to taste with more salt and cayenne.
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