Cook rice according to package directions.
Separate Swiss chard leaves from stems. Roughly chop keeping stems separate from leaves.
In a Dutch oven/stockpot over medium high heat with 1 Tbsp olive oil, sauté the onion approximately 3 to 4 minutes. Season well with salt and pepper.
Add the Swiss chard stems and continue to sauté another 2 minutes.
Stir in garlic and ginger and cook until fragrant, 1 to 2 minutes.
Stir in the coconut milk, 1/2 tsp salt and 1/2 cup water. Bring to boil then stir in zucchini, chickpeas, turmeric and red chili pepper flakes.
Return to boil then stir in Swiss chard leaves. Cook until the vegetables are bright green and tender, approximately 8 minutes. Taste, and add additional salt to suit.
Serve stew over rice. Sprinkle with mint leaves and additional chili pepper flakes if desired.