Step 1

Trim 2 pounds mushrooms and slice into 1/4-inch slices.

Step 2

Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the mushrooms and 2 teaspoons of the kosher salt, and cook, stirring occasionally, until the moisture evaporates, 15 to 17 minutes.

Step 3

Meanwhile, prepare the following, keeping each separate on a large cutting board or transferring onto a baking sheet: Halve and thinly slice 1 medium yellow onion. Mince 3 garlic cloves. Pick fresh parsley leaves until you have 2 tablespoons and coarsely chop; pick fresh oregano leaves and coarsely chop until you have 2 teaspoons (plus more of each for garnish if desired). Coarsely chop 2 ounces kale (about 2 cups). Drain 1 can chickpeas.

Step 4

Add the onion, garlic, parsley, oregano, 1/2 teaspoon red pepper flakes, 1/4 teaspoon dried thyme, 1/4 teaspoon black pepper, and remaining 1 teaspoon kosher salt to the mushrooms. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

Step 5

Pour in 1/4 cup of the water and scrape up any browned bits from the bottom of the pan. Add the chickpeas, 1 (28-ounce) can crushed tomatoes, 1 (about 13-ounce) can coconut milk, and the remaining 3/4 cup water. Stir to combine and simmer until heated through and thickened, 20 to 25 minutes. The mixture may appear grainy at first, but will smooth out as the stew simmers.

Step 6

Add the kale and 1 teaspoon red wine vinegar, stir to combine, and cook until the kale is wilted, 2 to 5 minutes. Taste and season with more kosher salt or vinegar as needed.

Step 7

Ladle into bowls, garnish with olive oil, red pepper flakes, and more oregano and parsley if desired. Serve with crusty bread, or spoon over cooked polenta or mashed potatoes.