Heat a large pot over medium heat and add avocado oil. Once shimmering, toss in the diced yellow onion and a pinch of salt. Sauté for about 5 minutes until the onion becomes translucent.

Incorporate the diced red bell pepper and well-drained sun-dried tomatoes. Sauté for an additional 2 minutes until the bell pepper softens slightly.

Stir in crushed garlic and cook for about 1 minute until fragrant.

Add tomato paste and cook for 2-3 minutes, stirring continuously to caramelize the paste a bit.

Sprinkle in smoked paprika, fennel seeds, and red pepper flakes. Sauté for 1 minute.

Incorporate the rinsed chickpeas, stirring well and heating through for about 2 minutes.

Pour in crushed tomatoes, vegetable broth, nutritional yeast, and thyme. Bring to a gentle simmer and cook for 15 minutes.

Stir in the gnocchi, chopped kale, and parsley. Cook for an additional 5-7 minutes until the gnocchi are tender.

Pour in cashew cream or coconut milk, stirring gently to combine. Season with salt and pepper as needed.

Ladle the soup into bowls, garnishing with parsley. Serve with warm crusty bread.