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Combine the chickpeas, diced tomatoes, coconut milk, and salt in a large pot or deep skillet over medium-high heat. Add garlic powder and red pepper flakes if using. Stir well.
Bring to a boil and reduce to a simmer. Cover and simmer on low heat for about 20 minutes.
Add the washed and chopped greens and stir well. Cook uncovered until the greens are just wilted and bright green, about 3-8 more minutes, depending on the greens you're using.
Taste for seasoning and serve! Can top with fresh parsley.
Serve as is, or with noodles or rice of choice, prepared according to package directions.