Chickpea & cabbage soup

I've copied this from the wonderful Lisa's Kitchen blog, but made a number of changes (and added more after eating it!)

1 can chickpeas, drained and rinsed
1 tablespoons olive oil
1 medium onion, chopped
6 cloves garlic, minced or crushed
3 c shredded cabbage
1 large tomato, diced
8 cups vegetable stock
1 large sweet potato, diced into about 1/2" cubes
1 1/2 teaspoons sea salt
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon chipotle powder
1/4 cup fresh cilantro, chopped
1/2 cup chopped collards or other, similar greens
juice of 1 lemon (or 3 T)

Crush some of the rinsed chickpeas using a potato masher, then set aside.
In a large saucepan, cook the onion and garlic in 2 tablespoons of veg broth over medium-low heat for 10 minutes or until the onions are soft. Stir in the cabbage and tomato, cover, and cook for another 10 minutes or until the cabbage is cooked but not falling apart. Combine these vegetables with the chickpeas and set aside.

Return the saucepan to the stove and add the potato and vegetable broth. Bring to a boil and cook for 15 minutes. Reduce the heat to low, stir in the chickpeas, vegetables and remaining ingredients, and simmer for at least 10 minutes to let the flavors mingle, or let the soup simmer for up to an hour before serving.

Note: I threw in about 1/2 c of soy curls also, since I had just gotten some, and because I wanted to see how they held up to simmering. The answer is: very well! Other good additions to this soup could be pearl barley, quinoa, and beans of some kind. The broth was incredible!