Heat the olive oil in a large saucepan set over a medium heat.
Add the onion, garlic, zucchini, and a pinch of salt, sweating for 6 - 7 minutes until softened.
Stir in the quinoa and cook for 2 minutes.
Cover with the chopped tomatoes, chickpeas, and stock, stirring well.
Bring to a simmer, and then cover with a lid.
Cook over a low heat for 20 minutes until the quinoa is tender.
Stir through the kale and thyme, cooking for a further 3 minutes until starting to soften.
Adjust the seasoning to taste with salt and pepper.
Ladle the soup into bowls and serve.