(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Melt Country Crock® Plant Butter in large nonstick skillet over medium-high heat. Add onion, garlic, ginger and cook, or until onion is softened, stirring occasionally, about 5 minutes.
Add chickpeas, cumin, curry powder and turmeric. Cook until onion is very tender, stirring frequently, about 5 minutes. Remove one cup chickpea mixture for garnish.
Add vegetable stock and coconut milk and bring to a simmer, scraping up any bits. Cook until soup thickens slightly, stirring occasionally, about 5 minutes. Blend mixture with immersion blender, or mash with a pastry cutter or potato masher.
Add kale and cook until wilted, about 3 minutes. Serve soup in bowls and top with reserved chickpeas and chopped fresh cilantro or mint.