Heat a medium saucepan over medium-low. Add oil, then onion. Cook gently until onion is very soft and just tinged with gold, about 8 min. Add garlic and ginger and cook another 2 min or so. Stir in curry paste and salt, then add kale and a splash of water. Cover and cook until kale is very tender, about 10 min. Stir in chickpeas and coconut milk. Simmer 5 min.
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