In a large pot, heat the olive oil at medium-high heat. Add the onion and garlic and saute for 5-7 minutes, until browned.
Add the coconut milk and vegetable broth and bring to a boil.
Add the potatoes, carrots, celery and mushrooms, and simmer until everything is tender (15-20 minutes).
Add the kale and stir for a minute or two, until it wilts. Stir in the chickpeas, nutritional yeast, tamari, lemon juice, dill, salt and pepper, and let everything cook for another 2-3 minutes.
Transfer to bowls and serve with sour cream and fresh dill on top.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/09/11/cozy-coconut-milk-dill-vegetable-stew-vegan-gluten-free/