Rinse and drain your chickpeas thoroughly, then peel and chop the beets into bite-sized pieces.

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it's translucent.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add ground cumin, coriander, turmeric, and chili powder to the pot, sautéing for an additional minute.

Stir in the diced beets and let them cook for about 5 minutes.

Carefully add the coconut milk and vegetable broth to the pot and bring the mixture to a gentle simmer.

Stir in the chickpeas and chopped kale, cooking for another 10 minutes until heated through.

Optionally, add a squeeze of fresh lime juice before serving.