Heat the olive oil in a large deep skillet over medium heat, and saute the onion and pepper until softened, about 5 minutes.
Add in the ginger, garlic, and curry powder and stir for 1 minute, or until fragrant.
Add the coconut milk, chickpeas, salt, and maple syrup, then give the mixture a stir. Bring the liquid to a boil, then lower the heat and cover the pot to let the flavors simmer together for about 15 minutes.
Remove the lid and stir in the lime juice and fresh basil. Stir until the basil is wilted, then adjust any seasoning to your taste. Serve warm, with rice or cooked quinoa.
You can use a bag of frozen stir-fry veggies in this recipe instead of fresh, and feel free to use dried spices if that's what you have on hand. I typically use 1/4 teaspoon to start with, and then add more to taste when using dried vs. fresh herbs.