Add chickpeas and kale; stir to wilt. Add stock; bring to a boil. Reduce heat to low and add couscous; simmer, partially covered, until tender, about 10 minutes. Serve.
Notes
This soup can be made and enjoyed in less than 30 minutes, but it's even better when left to simmer and sit for a while, allowing the flavors to marry.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/tuscan-kale-and-chickpea-soup/