Spiced Chickpea Stew with Coconut and Turmeric

Name: Spiced Chickpea Stew with Coconut and Turmeric
Cuisine: Middle Eastern
Ingredients: ¼ cup olive oil, plus more for serving; 4 garlic cloves, chopped; 1 large yellow onion, chopped; 1 (2-inch) piece fresh ginger, finely chopped; sea salt and freshly ground black pepper; 1 ½ teaspoons ground turmeric, plus more for serving; 1 teaspoon red-pepper flakes, plus more for serving; 2 (15-ounce) cans organic chickpeas, drained and rinsed; 2 (15-ounce) cans full-fat coconut milk*; 2 cups vegetable or chicken stock; 1 bunch of organic Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces (I highly recommend green curly kale so that the thick stew gets caught in the ruffles of the kale leaves); 1 cup of fresh mint and/or cilantro leaves, for serving; full-fat greek yogurt or dairy-free yogurt, for serving (optional); toasted pita, lavash or other flatbread, for serving (optional)