Heat the oil in a large saucepan over medium heat. Sauté the garlic for 2 min until it smells fragrant. Add the onion and ginger and stir from time to time until the onion is translucent and begins to brown a bit around the edges, 3 to 5 minutes.
Add the curry, cumin, and red pepper flakes, then the cooked chickpeas. Season with salt and pepper. Let the chickpeas sizzle and fry in the spices and oil, stirring frequently until the chickpeas begin to decompose and become slightly golden and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a spoon, wooden spatula or potato masher, mash the remaining chickpeas a little more to release their starch (this will help thicken the stew). Add the coconut milk (reserve ¼ cup to garnish, if desired) and broth. Bring to a boil, scraping all the pieces that have formed at the bottom of the pan. Stir in the Scotch Bonnet pepper and cook, stirring occasionally, until the stew has thickened and the flavors have started to blend, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they’re also tasty.) For a slightly thicker stew, continue to simmer until you get the desired consistency. (Alternatively, you can add a teaspoon of chickpea flour or other thickening powder).
Add the green leaves and stir, making sure they’re submerged in the liquid. Cook for a few minutes so that they wilt and soften, 3 to 7 minutes, depending on the type used. Season again with salt and pepper, if desired.
Remove the Scotch Bonnet pepper, if used. Divide among bowls and garnish with mint, reserved chickpeas, a pinch of red pepper flakes (if you can handle the heat) and a good drizzle of olive oil. Serve with coconut milk or cashew yogurt and toasted pita bread if you have on hand.