Try and chop all the veggies the same size, about 1/2" cube. Place sweet potatoes, squash, potato, red pepper, onions, corn, and whole garlic cloves on a large rimmed baking sheet and toss with 1-2 Tbsp olive oil and sprinkle with salt and pepper. Roast at 375°F for 20 minutes, then broil for the last 5-10 minutes or until they turn golden in color.

While veggies are roasting, bring stock to a boil in a large stock pot along with chickpeas.

Once veggies are done, take a fork and mash up the garlic until smooth then place everything into the pot and add remaining ingredients except the parsley and kale. Bring to a boil, and reduce to a light simmer for 20 minutes.

Five minutes before serving stir in kale and parsley.