In a dutch oven or soup pot over medium heat, add oil and when it shimmers, add onions and salt. Cook, stirring frequently, until onion begins to soften, about 5-7 minutes. Add garlic and ginger and cook a minute longer. 

Tumble in the chickpeas along with the turmeric and red pepper flakes. Cook for about 10 minutes, when the chickpeas are beginning to brown and fall apart. Add the stock and coconut milk, stir to loosen any bits stuck to the bottom of the pan, and bring to a simmer. Cook for about 30 minutes, until the stew becomes thick and creamy. If it gets too thick at any point, add stock to reach the desired consistency. Taste and add more salt and pepper to taste. 

Stir in chopped kale and cook a few minutes more until it’s cooked through. Serve hot, topped with chopped mint, spoonfuls of plain yogurt or sour cream, or an extra sprinkle of red pepper flakes.