Add oil, onion, garlic, ginger to a large pot on high heat and sauté for 3 minutes. Add splashes of water to prevent burning and to deglaze the pot as needed.
Add the chickpeas and mushrooms to the pot and cook for 5 minutes. Add the curry and paprika powder and sauté for one minute longer.
Add the coconut milk, bell peppers, salt and pepper, and cook for another 5 minutes.