In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 3-4 minutes until they begin to soften. Then, add the minced garlic and chopped ginger, cooking for another minute until fragrant.
Sprinkle in the salt, pepper, dried basil, and curry powder. Stir well to coat the vegetables in the spices, allowing them to bloom for about 30 seconds.
Add the drained and rinsed chickpeas to the skillet. Stir to combine, letting them cook with the spices for about 2 minutes.
Pour in the full-fat coconut milk, stirring until everything is well mixed. Bring the mixture to a gentle simmer.
Once simmering, remove the skillet from the heat and stir in the freshly squeezed lime juice. Adjust seasoning if needed.
Serve the curry warm, garnished with fresh basil (if using) over rice or alongside naan. Enjoy your delicious 20 Minute Basil Chickpea Curry!
