Warm a nonstick pot over medium heat.
Add the oil to the pot and let it heat up.
Add the onions to the pot and cook them until they become slightly translucent.
Then add in the minced garlic and bell peppers. Let this cook down until the peppers have slightly softened.
Add in all of the spices and allow them to bloom for a few minutes with the veggies. Stir frequently and add a few splashes of water to keep the spices from sticking and burning.
Pour in the can of coconut milk. Add the green peas and chickpeas. Stir well and make sure there is no sticking.
Reduce the heat to medium-low and let simmer for at least 30 minutes. Be sure to stir often to avoid burning.
Serve over rice or serve with naan.