Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes, stirring often, until softened.

Add garlic and all spices. Sauté for 1 minute until fragrant.

Stir in sweet potatoes, gold potatoes, carrots, chickpeas, lentils, tomatoes, and vegetable broth.

Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until vegetables are fork-tender.

Remove lid and stir in coconut sugar and greens. Cook uncovered for 5 more minutes, until greens are wilted.

Adjust consistency with extra broth, water, or coconut milk if desired.

Serve warm, garnished with fresh cilantro if using.