Heat the oil in a pot over medium heat. Add the garlic, onion, and ginger. Cook, stirring occasionally until the onion is soft, but not brown, 2-3 minutes.
Add the curry paste and chickpeas and fry, stirring frequently, until the chickpeas start to sizzle and get slightly brown and crisp, 8-10 minutes. Remove some chickpeas for garnish and set aside.
Use a wooden spoon or potato masher to mash the chickpeas – their starchiness will thicken the stew. Add the coconut milk and stock, scrapping up any bits on the bottom of the pan.
Bring to a simmer and cook, stirring occasionally, until thickened to your liking, 20-30 minutes. Stir in the greens and cook until wilted. Season with salt and pepper to taste.
Scoop into bowls and top with the reserved chickpeas, fresh herbs, a drizzle of olive oil, and dollop of yogurt, if using. Enjoy immediately.