0 Drain and rinse one can of chickpeas; pat very dry with paper towels.
1 Heat 2 tablespoons of the oil in a large pot, Dutch oven, or braiser over medium-high heat until shimmering. Add the dry chickpeas, salt, and several grinds black pepper and arrange in a single layer. Cook, stirring occasionally, until crispy and golden brown, 8 to 10 minutes. (Careful; the chickpeas may splatter and pop!)
6 Remove from the heat. Zest 1/2 the lime over top and toss to coat. Transfer the chickpeas to a rimmed baking sheet and set aside.
2 Wipe out the pot. Add the remaining 1 tablespoon oil and heat over medium until shimmering. Add the onion, garlic, ginger, and a big pinch of salt, and cook, stirring, until the onion is translucent and just beginning to brown, about 5 minutes.
3 Add the curry paste and cook, stirring constantly, until fragrant, 1 to 2 minutes. Drain and rinse the remaining can of chickpeas; add to the pot and stir to coat in the curry paste mixture. Add the coconut milk, broth, soy sauce, sugar, remaining lime zest, and juice of half the lime. Scrape up any brown bits from the bottom of the pot and bring to a gentle simmer.
4 Cook over medium-low heat until thickened slightly, 10 to 15 minutes. Remove from the heat add the greens, stirring until wilted. Season with salt to taste.
5 To serve, ladle the curry into individual bowls with rice, if desired. Top with the crispy chickpeas and a dollop of yogurt. Slice the remaining lime half into wedges and divide between bowls.
