Step 1
Drain and rinse 2 (14-oz.) cans chickpeas. Set aside. Finely chop 1 medium onion and place into a small bowl. Finely chop 1 medium green bell pepper and add to the same bowl.
Step 2
Heat ¼ cup avocado or coconut oil in a large pot or Dutch oven over medium-high heat. When the oil is shimmering, add the onion and bell pepper, and cook, stirring occasionally, until the onion has softened and is lightly golden on the edges, 3 to 4 minutes. Meanwhile, thinly slice 4 green onions.
Step 3
Add the green onions, 1 Tbsp. minced garlic, 1 Tbsp. minced ginger, and 1 tsp. cumin seeds to the pot, and cook, stirring frequently, until fragrant, 2 to 3 minutes.
Step 4
Stir in 3 Tbsp. tomato paste, 2 tsp. garam masala, 2 tsp. crushed red pepper, 1 tsp. sweet paprika, ½ tsp. ground turmeric, and 1 tsp. fine sea salt, and cook, stirring occasionally, until the tomato paste darkens, 2 to 3 minutes.
Step 5
Slowly stir in 1 (14-oz.) can coconut milk until the tomato paste dissolves. Then stir in the chickpeas and 1 cup chicken or vegetable stock. Season with salt to taste, allow to come to a simmer, and cook uncovered for 10 minutes.
Step 6
Roughly chop handful fresh cilantro (leaves and stems). When ready to serve, turn off the heat, and stir in the cilantro, reserving a few leaves for garnish. Serve in bowls garnished with the reserved cilantro leaves, and enjoy with the chapati, grains, or any kind of flatbread.