In your large pot or Dutch oven, heat the coconut oil over medium heat. If you're using extra-virgin olive oil or grapeseed oil, the process remains the same.
Add the thinly sliced onion to the pot and sauté for about 5 minutes until it’s softened. Then, stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Mix in the Thai red curry paste and red pepper flakes, stirring well to combine. Let it cook for 1-2 minutes to deepen the flavors.
Add the carrots and red bell peppers to the pot. Stir to coat the vegetables with the curry mixture, allowing them to cook for about 5 minutes.
Gently pour in the light coconut milk, stirring to combine everything. This is where your Coconut Chickpea Curry starts to come together beautifully!
Add the coconut sugar, soy sauce, and rice vinegar. Adjust the sweetness according to your preference. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
Stir in the drained chickpeas and frozen peas, cooking for an additional 5 minutes until everything is heated through.
Remove from heat and garnish with chopped fresh cilantro. Serve your Coconut Chickpea Curry over prepared brown rice or quinoa for a wholesome meal.
