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1. Drain the chickpeas that you soaked overnight. Place in a medium pot and cover with fresh water until the water is about an inch higher than the chickpeas. Bring to a boil. Cover and simmer for 40 minutes or until chickpeas are tender. Drain and set aside.
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2. Place the quinoa and listed amount of water in a small pot. Bring to a boil, then cover and simmer for 20 minutes or until done. Fluff with fork and set aside.
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3. While the quinoa is cooking, heat oil in a stockpot over medium heat. Add the onions and red pepper and cook, stirring occasionally, until softened (about 5 minutes). Add the garlic and cook for one minute more.
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4. Add the broth, tomatoes, chickpeas, curry powder, ginger, salt, and a few grinds of pepper to the stockpot. Bring to a boil over high heat. Reduce the heat and simmer gently for about 10 minutes, stirring occasionally. Add the kale and stir until wilted.
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5. Add the coconut milk and quinoa and cook, stirring occasionally, until it is heated through. Season with salt, pepper, and curry powder to taste.
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Adapted from Eats Well With Others who adapted from The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics.
