In a small bowl, add all the Seasonings/Spices, mix well. Set aside.
In a skillet add the diced onions, jalapeño peppers, and bell peppers; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
Add the minced garlic and sauté for 30 seconds, then add the dry Seasonings/Spices mix, sauté to release their fragrance, about 30 seconds to one minute.
Then add the fire roasted petite diced tomatoes, veggie broth, miso, and water, stir well, bring to boil, then immediately lower to a simmer.
Add the quartered baby potatoes, and chickpeas. Stir to incorporate all the ingredients, then cover with a tight-fitting lid and simmer for 25 to 30 minutes.
After 25 minutes, check the tenderness of the potatoes. Once the potatoes are tender, then add the chopped kale, put the lid back on and cook until the kale reaches the desired tenderness. Taste test the flavors, add more spices, if necessary, to achieve the level of flavor you desire.
Serve immediately with freshly chopped cilantro, if desired.
