In a large pot, heat avocado oil over medium heat. Add diced yellow onion and a pinch of salt, sautéing for about 5 minutes until the onion is translucent.

Stir in diced red bell pepper and sun-dried tomatoes. Sauté for an additional 2 minutes until the pepper softens.

Add minced garlic, stirring well. Cook for about 1 minute until fragrant.

Stir in tomato paste; cook for 2-3 minutes to caramelize.

Sprinkle in smoked paprika, fennel seeds, and red pepper flakes. Toast the spices for 1 minute.

Combine chickpeas, crushed tomatoes, vegetable broth, and nutritional yeast. Bring to a simmer over medium-high heat.

Once simmering, reduce heat to low, cover, and cook for about 15 minutes.

Stir in cashew cream, gnocchi, kale, and parsley. Cook for an additional 5-7 minutes.

Taste and adjust seasoning with salt and pepper. Serve hot.