Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add 1 chopped yellow onion with a pinch of salt, sautéing it for about 5 minutes until it turns translucent and fragrant.

Stir in 1 diced red bell pepper and ½ cup of well-drained sun-dried tomatoes, cooking for an additional 2 minutes.

Add 3 minced garlic cloves to the pot, stirring constantly for about 1 minute until the garlic becomes fragrant.

Mix in 2 tablespoons of tomato paste, allowing it to cook for 2-3 minutes until it caramelizes properly.

Sprinkle in 1 teaspoon of smoked paprika, ½ teaspoon of fennel seeds, and a pinch of red pepper flakes. Sauté for about 1 minute.

Introduce 1 can of rinsed chickpeas to the pot, gently mixing them into the aromatic mixture. Allow everything to cook for about 2 minutes.

Pour in 1 can of crushed tomatoes, 4 cups of vegetable broth, 2 tablespoons of nutritional yeast, and 1 teaspoon of fresh thyme. Stir well to combine and bring to a simmer.

Cover the pot and let the soup simmer for 15 minutes, allowing the flavors to meld together.

Stir in 1 cup of cashew cream, 1 package (about 16 oz) of gnocchi, and 2 cups of chopped kale. Cook for an additional 5-7 minutes or until the gnocchi is tender.

Taste and adjust seasoning with salt and pepper. Serve in bowls, garnishing with fresh parsley.