Spicy curry chickpeas

Heat a large skillet or wok over medium heat and add 1 teaspoon of oil.
Add your peppers and onion. Cook them for about 5 minutes, until the peppers and onions soften.
Then add the garlic, ginger and chives. Cook another minute, stirring, until the garlic is fragrant.
Add the curry powder, paprika and salt and pepper to taste. Give it a stir.
Add the curry paste and cook for a minute.
Add the coconut milk and stir. Bring to a boil quickly and reduce the heat. Cook for 10 minutes or more to incorporate the flavors. Let the sauce thicken a little.
Add the chickpeas and heat for 5 minutes.
Serve the spicy curry chickpeas over the white rice, and if desired, squeeze a little fresh lemon juice over it.
Cover with chopped fresh coriander or parsley, lemon slices and spicy pepper flakes.