Heat a large pan or wok to medium heat and add 1 teaspoon oil.
Add your peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened.
Next, add in the garlic, ginger and the green onions. Cook another minute, stirring, until the garlic is fragrant.
Add in the curry powder, paprika, and salt and pepper to taste. Give it a stir.
Stir in the curry paste and cook it for a minute.
Add your coconut milk and stir. Bring to a quick boil and reduce the heat. Simmer for 10 minutes or more to let the flavors develop. The curry sauce will thicken up a bit.
Stir in the chickpeas and warm them through for 5 minutes.
Serve the easy chickpea curry over prepared white rice if desired, then squeeze a bit of fresh lime juice over the top.
Top with fresh chopped cilantro or parsley, lime wedges, spicy chili flakes.