In a pot add the oil, onion and garlic until translucent, not burned.
Add chickpeas.
Add coconut milk and nutritional yeast, stir.
Add curry powder, ginger(optional), make sure you stir so it doesn't stick.
Add salt and pepper to taste.
Add lemon juice, stir and taste if the stew needs any more of the above ingredients.
Cook stew on low heat for about 15-20 minutes, watching to make sure coconut milk doesn't completely evaporate, add more if needed. Add cut kale leaf to pot, stir and serve with your choice of rice or cauliflower rice in my case. You can either wait till kale is soft or if you prefer it to be more raw, it's up to you! Enjoy!