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Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Sauté onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili, coriander, cumin, and turmeric. Sauté spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute.
Add the butternut squash to the pot and stir to coat in the spices. Add the chickpeas to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.
Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the squash pieces are almost falling apart, about 15-20 minutes. The liquid should also be reduced by almost a third.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Stir in the Tamari. Bring it back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.