Cut the zucchini and bell pepper into small squares (approximately the size of your chickpeas)

In a pan or skillet, on medium heat, add olive oil. Add the zucchini and the bell pepper and cook until soft. Once cooked, transfer vegetables from pan to a bowl.

In that same pan, add the curry paste and cook for about 30 seconds or until fragrant. Add the coconut milk and mix together.

Add the cooked vegetables back to the pan, and the chickpeas. Mix everything and cook for around 10 more minutes or until sauce is at your desired consistency.

Serve over rice, and top with (optional) coriander and lime.