Melt the ghee in a large pot over medium heat. Add onion, garlic and ginger – season with salt and pepper and cook for about 4 minutes, or until the onions are a bit translucent and start to brown.
Add the turmeric, paprika, chili pepper flakes, chick peas and season with salt and pepper and a splash of broth. Cook and stir frequently for about 8-10 minutes so the chickpeas cook in the spices and ghee. They will begin to brown and get crispy.
Smash the chickpeas against the side of the pan with a wooden spoon which will help to thicken the soup. Remove about 1 cup of chickpeas and set aside.
Bring to simmer, scraping and stirring occasionally till the soup has thickened, 20+minutes. If your desired consistency is not met, continue to cook until you like the thickness of the soup.
Add Swiss chard and stir, making sure it has all submerged under the liquid. Cook till wilted and soft for 3-5minutes. Kale will take longer to soften. Season again with salt and pepper.
Divide among bowls, top with reserved chickpeas, mint, yogurt dusted with sweet paprika, turmeric and curried sunflower seeds. Serve alongside with toasted pita.