Not truly North African, of course. But it does feature some nice warm spices.

This recipe makes enough to feed 2 people for a couple meals (it's only 4 cups of stock). To feed more people, double it.

Ingredients Step
1 small onion, diced
1 carrot, diced		 Brown in the bottom of a soup pot.
2 cloves garlic, diced Add the garlic to the onion. Let cook about 1 minute.
¾ t. cumin
¼ t. paprika
¼ t. ginger
⅛ t. allspice
⅛ t. cayenne
pinch saffron, lightly crushed
1 bay leaf
½ cinnamon stick		 Add. Let cook about 1 minute, stirring.
1 can chickpeas, rinsed Stir into spiced onion mixture.
4 c. stock Add. Bring to a boil, then simmer for 20 minutes with a lid.
4 c. kale, torn to bite-sized pieces Add & stir. Ensure the kale is submerged. Serve once the kale is cooked to your liking (maybe 5-10 minutes?).

Source: Fat Free Vegan