In a large pot, melt coconut oil over medium heat. Add onions, garlic and sweet potato. Cook until the onion is soft and translucent, around 5 minutes.
Add cumin powder and cook until fragrant. Add black pepper, red pepper flakes. Add the banana peppers and stir to combine.
Add the Taking Stock Foods Classic Chicken Bone Broth, water and coconut milk. Turn heat up to high. Bring to a boil.
Add the kale. Mash the chickpeas, and add to the pot. Turn heat back to medium and cook until kale is tender, about 5 minutes.
Stir in the nutritional yeast and pepper liquid. Salt to taste. Serve hot.