Chop yellow onion.
In dutch oven on medium heat, add olive oil.
Add onion, let it cook until soft, or about five minutes.
Chop up ginger and garlic.
Rinse quinoa in cold water.
Add quinoa to dutch oven as well, let cook for about a minute.
Add garlic, ginger, ground turmeric, and the rest of seasonings.
Stir it, add salt and pepper and cook for two more minutes.
Drain chickpeas and add to pan, let cook for eight to ten minutes.
Remove small amount of chickpeas and quinoa for later.
Crush remaining chickpeas with spoon.
Add coconut milk, coconut cream, stir, then add vegetable stock.
Bring to a boil and add lid, leaving crack for steam to get out. Leave on a low/medium heat for thirty minutes.
Wash kale, remove stems, and chop into small bits.
Wash cilantro and prepare it for taste at the end.
Toss kale into stew, and the saved chickpeas from earlier.
Let cook for about five minutes, then enjoy!