Heat a large pot over medium heat and add the avocado oil to warm through. Add the diced yellow onion along with a pinch of salt, and sauté until the onions have softened and become translucent, about 5 minutes.

Add the diced red bell pepper and diced sun-dried tomatoes to the pot with the sautéed onions. Continue to sauté for 2 minutes to help the bell pepper soften.

Stir in the crushed garlic and cook until it becomes fragrant, about 1 minute. Then add the tomato paste and continue to cook for 2-3 minutes, stirring constantly to caramelize the paste. Sprinkle in the smoked paprika, fennel seeds, and red pepper flakes (if using), and sauté for another minute until the spices are nicely toasted. I like to toast the spices to really bring out their smoky flavors.

Add the rinsed and drained chickpeas and stir to coat them well in the aromatic base. Pour in the crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir everything to combine, then bring the pot to a simmer. Cover and cook for 15 minutes to allow the flavors to meld together.

Stir in the vegan cream (either cashew cream or canned coconut milk), shelf-stable gnocchi, chopped kale, and chopped parsley. Allow to cook until the gnocchi is tender and cooked through, according to the gnocchi package instructions. Taste and adjust with salt and pepper as needed. I like to add a little extra black pepper here for a bigger flavor kick.