Chickpea and collard soup

The original recipe called for kale, but after using it in two other recipes this weekend it was time for a change. I found some collard greens at the local health food store, and they turned out to be a perfect substitution here. They tend to be a bit perfumed, so I don't think they'd always be a welcome addition to a savoury dish. I also swapped out carrots and used parsnips instead. The final result? It's a simple little soup, but not bad.

Chickpea and collard soup
adapted from this recipe

1 large onion, chopped
3 parsnips, diced
5 cloves garlic, minced
nubbin fresh ginger, minced
1 1/2 tsp ground cumin
1/2 tsp hot paprika
1/4 tsp cayenne
generous pinch saffron (omitted - apparently I'm out)
2 bay leaves
1 cinnamon stick
2 cans chickpeas
8-9 cups vegetable stock
1 bunch collard greens, chopped
salt

Saute the onion and parsnip in canola oil until the onion turns translucent. Add the garlic and ginger and saute for another minute or so. Add the spices, toss to coat with the vegetables, and cook for another minute. Add the chickpeas and vegetable stock and bring to a boil. Simmer for 20 minutes. Stir in the collard greens and continue to simmer until the greens are done to your liking. Adjust seasonings and serve.