Start by chopping onion, celery, jalapeno, habanero, and garlic. Then, add ghee and olive oil to the dutch oven pot over medium heat and saute the onions for about 5 minutes.
After cooking onions, add the chopped celery, peppers, and garlic and saute for about 2-3 minutes.
Then, using a blender or food processor pulse 1 can of garbanzo beans with 1 tablespoon water until the beans are completely mashed (you can also mash by hand). Then add the mashed beans, broth, and water into the pot and bring to a boil.
Add beans, kale, the seasonings, and parsley. Lower the heat to medium-low, cover the pot and let simmer for 20 minutes, or until the kale is tender. Season with salt and pepper.