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 red pepper flakes, 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 boiling, lower the heat to a simmer. Continue to simmer, uncovered, until the squash pieces are almost falling apart, about 15-20 minutes. The liquid should also be reduced by almost a third. If the stew has reduced too much, add more vegetable stock to your liking.
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 the stew back up to a boil and check for seasoning. Adjust with more salt, pepper, red pepper flakes etc. if you wish.
Serve the butternut squash stew with extra chopped cilantro on top and lime wedges on the side for squeezing over top.