Step 1

Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened 5-6 minutes.

Step 2

Add the ginger, garlic, ground turmeric, and crushed red pepper and cook for 2 more minutes, stirring frequently.

Step 3

Add the garbanzo beans and fry them in oil and spices while stirring frequently until they start to break down for about 8-10 minutes.

Step 4

Using a spatula or a wooden spoon, crush the garbanzo beans slightly to release some of their starches (which will help thicken the stew.) Remove a cup of stewed chickpeas for garnish.

Step 5

Add the coconut milk, vegetable stock, and salt and pepper. Scrape down the bits at the bottom of the pot and give it a good stir.

Step 6

Put the lid on, bring it to a boil, turn down the heat to medium-low, and let it simmer for 25-30 minutes or until it thickens to your liking.

Step 7

Add kale leaves and cook for 5 more minutes or until kale leaves are nice and soft.

Step 8

Taste for seasoning and add in if necessary.

Step 9

Ladle into bowls. Garnish with the reserved garbanzo beans, red pepper flakes, and a drizzle of olive oil.

Step 10

Serve it with yogurt and pita bread (or lavash) on the side.