Heat the olive oil in a pot on medium. Add chopped onions, garlic, and ginger. Sauté for another 2-3 minutes until the onions turn translucent.
Add in all other spices, except star anise pod. Sauté for another 1-2 minutes, until spices are fragrant.
Add tomato paste, apple cider vinegar, tahini, and diced tomatoes, and cook for another 1-2 minutes to combine.
Next, add in the vegetable broth, chopped figs, olives, and star anise pod. Stir together, and bring everything to a low simmer. Cover, and cook for 15 minutes.
In the meantime, bring 2 ½ cups of water to a boil. Stir in the couscous, cover, and remove from heat. Let the pot sit for 5 minutes, then uncover it and fluff it with a fork.
Add in the kale and cooked chickpeas to your pot. Simmer for another 5 minutes to soften the kale and combine all flavors.
Serve your Moroccan chickpea stew with a side of couscous and garnish with chopped cilantro or parsley.