Remove stems from collard greens and chop into strips, set aside. Dice garlic, ginger and onion.
In a large skillet over medium high heat, stir fry garlic, ginger and onion until translucent. Add red pepper flakes, ground turmeric and chickpeas. Use a spatula to press down and crush the chickpeas for more flavor.
Add coconut milk and chicken stock, season with salt and black pepper. Cook, stirring frequently, until the stew has thickened. Lower heat and bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cover and cook for about 30 to 35 minutes.
Add collard greens to the stew pot, making sure they’re submerged completely. Cook for a few minutes so they soften.
Top with a good drizzle of olive oil, a sprinkle of red pepper flakes, a spoonful of sour cream and mint leaves.