Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey .Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, three to seven minutes, depending on what you’re using. Swiss chard and spinach will wilt and soften much faster than kale or collard greens. Season again with salt and pepper.Divide among bowls and top with mint, reserved chickpeas, a sprinkle of chill flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut. None are suitable here.