Make the spice mix. Include powdered ginger, if using. Set aside. (This step can be done the night before in order to make dinner prep even quicker.)
Chop the onions and set aside. Grate the garlic and ginger and set aside in a separate bowl.
Melt the butter in a heavy-bottomed pot over medium high until bubbling.
Add the onions and sauté until soft, 3-4 minutes. Add the garlic and ginger and sauté until fragrant, another 30-60 seconds. Add the spice mix and sauté again until fragrant, 30-60 seconds.
Pour in the tomatoes and coconut milk and bring to a simmer. Add in the garbanzo beans and return to a simmer. This may be served immediately or left to simmer for up to 1 hour, stirring frequently.
About 5 minutes before serving, stir in the chopped greens and cook until slightly wilted. Serve immediately or refrigerate for up to 3 days.
Serve over rice, diced potatoes, or with flatbread.