Drain and rinse 2 (14-oz.) cans chickpeas. Set aside. Finely chop 1 medium onion, and add to a bowl. Finely chop 1 medium green bell pepper, and add to the bowl.

Heat ¼ cup avocado or coconut oil in a large pot over medium-high heat. When shimmering, add onion and bell pepper, and cook until softened and lightly golden, about 3 to 4 minutes. Meanwhile, thinly slice 4 green onions.

Add the green onions, 1 Tbsp. minced garlic, 1 Tbsp. minced ginger, and 1 tsp. cumin seeds to the pot. Cook, stirring frequently, until fragrant, 2 to 3 minutes.

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. Cook until tomato paste darkens, 2 to 3 minutes.

Slowly stir in 1 (14-oz.) can coconut milk until tomato paste dissolves. Then stir in the chickpeas and 1 cup chicken or vegetable stock. Season with salt to taste, bring to a simmer, and cook uncovered for 10 minutes.

Roughly chop a handful of 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 reserved cilantro, and enjoy with chapati or flatbread.