Peel and finely chop the onion. Peel the garlic clove and crush or finely chop.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the chopped onion and garlic, along with 1 tsp turmeric and a pinch of salt and pepper. Fry for 3-4 mins, stirring often, till the onion has slightly softened.
Meanwhile, trim any woody ends off the kale and finely shred the leaves. Finely chop the dates. Drain and rinse the chickpeas.
Stir the chickpeas and dates into the onions. Crumble in the stock cube and top up with 750ml boiling water. Return to the boil, then cover with a lid or baking tray and simmer for 15 mins.
After 15 mins, stir the kale into the soup. Cook for a further 5 mins, till the leaves have wilted.
Use a stick blender to blitz the soup a little, leaving it still quite chunky. No stick blender? Simply transfer about a quarter of the soup to a blender and blitz, then pour back into the pan. Have a taste and add salt and pepper if needed. Ladle the soup into warm bowls and serve.