Saffron Chickpea Stew

Name: Saffron Chickpea Stew
Ingredients: 1 cup dry chickpeas, soaked overnight (or 2-15 ounce cans); 1/2 medium onion, chopped; 3 cloves garlic, minced; 2 large carrots, cut on the bias; 2 tablespoons olive oil; 1/2 teaspoon smoked paprika (hot or mild); 1 pinch saffron threads; 3 cups vegetable stock or water; 1 cup lacinato kale, roughly chopped; 4 tablespoons fresh mint, chopped; Salt and pepper, to taste; Plain yogurt, for topping