Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the drained chickpeas along with half of the minced shallots and garlic and all of the ground ginger. Cook for about 10 minutes, stirring frequently until the chickpeas are golden and crispy.

Next, incorporate the unsweetened coconut flakes, raw sesame seeds, and optional red pepper flakes into the skillet. Stir everything together and let it cook for an additional 2-3 minutes until the coconut flakes are toasted and fragrant.

In the same skillet, add another tablespoon of olive oil along with the remaining shallots and garlic. Sauté these for about 1 minute until they become fragrant and softened.

Introduce the chopped kale to the skillet, along with ground turmeric, garlic powder, sea salt, and black pepper. Cook for another minute until the kale becomes vibrant and slightly wilted.

Pour in the full-fat coconut milk, stirring well to combine with the sautéed greens. Increase the heat slightly and bring the mixture to a simmer, allowing it to bubble gently for about 5-7 minutes.

Once the coconut mixture has thickened slightly, gently stir in the cooked and cooled brown basmati rice. Mix thoroughly until the rice is heated through.

Remove the skillet from the heat and sprinkle fresh sliced green onions over the top for a burst of flavor. Serve each portion generously topped with the crispy chickpeas.