Place the vegetable stock, nutritional yeast and garbanzo flour into a medium-sized mixing bowl and stir with a whisk. Set aside for now.
Chop and measure out the rest of the ingredients and set aside. This will make them a breeze to throw together.
Heat a large pot over medium heat for about a minute and add the onions, mushrooms and a pinch of salt. Cook for 7 minutes, stirring frequently so nothing sticks to the bottom of the pot.
Add garlic, cooked barley, chickpeas and thyme and stir for about a minute. Whisk the stock concoction that you made earlier and pour it into the pot and stir. Bring to a simmer and keep simmering for about 8 minutes, stirring frequently so nothing sticks to the bottom of the pot. Keep an eye on temperature - you do not want it to boil. Lower heat if necessary.
Remove the pot from heat and stir in the kale, tomato, salt, and pepper. Viola!