This is everything you want in a cozy stew: filling, flavorful, and nourishing. It can also be made vegan if you swap in a plant-based yogurt. The chickpeas do double duty in this dish by serving as its foundation as well as a crispy topping to scatter on at the very finish.
Heat the olive oil in a medium/large pot over medium-high heat. Add the onion, garlic, and ginger and saute until the onion is fairly tender and translucent, 5 minutes.
Add turmeric, cayenne, kosher salt, black pepper, and chickpeas. Cook for about 3 minutes to soften the chickpeas a bit, occasionally mashing them with the back of a spoon to break them up a bit.
Add the coconut milk and vegetable broth, raise the heat until it boils, then drop the heat to a simmer. Simmer the stew until it thickens and deepens in flavor, 30 minutes, mashing the chickpeas with the back of a spoon a few times as it cooks.
Add the kale, stir, and continue to simmer until the leaves are tender, 7 minutes. Add the lime juice and additional salt and pepper to taste if needed.
Ladle into bowls and top with a yogurt, mint, and chickpeas as desired.
To make crispy chick peas, preheat oven to 425 degrees F. On a parchment-lined baking sheet, toss together 1 cup cooked chick peas, 2 teaspoons olive oil, ½ teaspoon turmeric, a few dashes cayenne, and a big pinch salt. Spread out on the baking sheet and bake until golden and crisp, 30 minutes.