Preheat the oven to 400ºF.
Line a baking sheet with parchment paper and place the potatoes on top.
Brush the potatoes with 1 tbsp. of the olive oil and bake them in the oven for 30 minutes, flipping halfway through.
In a saucepan over medium heat, heat up the remaining olive oil. Add in the bell pepper, salt and pepper, cooking for about 5 minutes until the peppers get tender.
Add in the garlic, ginger, and curry powder, stirring constantly for about 30 seconds. Then, add in the chickpeas and coconut milk. Bring to a boil.
Cover and reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
Once everything has cooked, add in the potatoes and stir until well combined before serving with rice. You could also top with fresh cilantro if desired!