In large saucepan, sauté onion and garlic in olive oil on medium-high heat for about 3 minutes, or until onions appear translucent. Reduce heat to medium, add carrots, and sauté for a further 2 minutes. Add cumin and smoked paprika and cook, stirring frequently, for 1 minute. Add tomato paste and continue to stir, over medium heat, for a further 2 minutes. Pass tomatoes through sieve or food mill; add with chickpeas and vegetable broth. Lay collard greens on top.
