Dice the onion and mince the garlic. Add both to a large pot along with 2 Tbsp of olive oil and cook over medium heat until soft and transparent (about 5 minutes).
While the onion and garlic are cooking, pull the kale leaves from the hard stems and tear them into bite-sized pieces. Discard the stems and rinse the torn leaves in a colander. Add the rinsed leaves to the pot and cook until wilted (about 5 minutes more).
Add the can of diced tomatoes (with juice) and the can of chickpeas (drained). Also add 6 cups of vegetable broth plus 2 cups of additional water. Add the bay leaf, oregano, curry powder, and stir.
Wash the potato well and then cut into small cubes (small enough to fit on a spoon). Add the cubed potato, bring the pot up to a simmer, and cook until the potato is tender (about 15-20 minutes). Give the soup a final taste and adjust the salt or other seasonings to your liking. Serve hot!