Cook the quinoa.
Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes.

Cook the aromatics.
Heat 1 tbsp olive oil in large pot over medium-high heat. Add onion and a pinch of salt and pepper and cook until onion is soft, 3 to 4 minutes. Add garlic and just 2 tsp ginger and cook until fragrant, 1 to 2 minutes. 

Make the chickpea curry.
Add coconut milk, ½ cup water, and bouillon cube to pot with aromatics and bring to a simmer. Add kale, zucchini, chickpeas, and turmeric. Stir coconut chickpeas and cover. Cook until vegetables are bright green and tender, 4 to 5 minutes. Season to taste with salt.

Serve.
Divide quinoa between bowls and ladle braised coconut chickpeas on top. Sprinkle with mint and just ¼ tsp red chile flakes.
Tip: Add more red chile flakes if you prefer more spice.