Wash and dry all produce. Halve, peel, and finely chop onion. Peel and dice sweet potatoes into 1/2-inch cubes.

Heat a large drizzle of olive oil in a large pot over medium-high heat. Add sweet potatoes and onion and season with salt and pepper. Cook until onion is softened, about 3 minutes, tossing occasionally.

Add another drizzle of olive oil to pot, along with curry powder and Tunisian spice blend. Toss until fragrant, about 1 minute.

Stir freekeh, stock concentrates, and 5 cups water into pot. Bring to a boil, then reduce to a simmer. Cover and cook until freekeh is tender, about 20 minutes.

While freekeh cooks, drain and rinse chickpeas. Got time while waiting for the soup to finish? Here's a fun fact: freekeh gets its name from the Arabic word for “to rub,” which refers to the process its grains go through to become uniform in size.

Stir kale and chickpeas into soup. Continue simmering until kale is wilted and chickpeas are warmed through, about 5 minutes. Season to taste with salt and pepper.