Chop the onion, red pepper, and garlic cloves.

Heat olive oil in a pot or large skillet over medium heat.

Add the chopped onion, red pepper, and garlic to the pot and cook until the onion becomes translucent, about 5-7 minutes.

Drain and rinse the canned chickpeas.

Add the drained chickpeas and curry powder to the pot.

Cook for another minute, stirring to coat the chickpeas with the curry powder.

Pour in the coconut milk.

Bring the stew to a simmer, then cover the pot and let it simmer for 10-15 minutes to allow the flavors to meld.

While the stew simmers, prepare the couscous according to package directions.

Chop the fresh parsley.

Once the stew is ready, garnish it with the chopped parsley.

Serve the chickpea stew hot with a side of prepared couscous.