Wash and soak chickpea for 3 hours (or preferably overnight).
Rinse the soaked chickpeas and pour into a saucepan over medium heat.
Add water and bring to a boil until soft and tender.
Heat coconut oil in a saucepan on a medium heat.
Add onion, garlic, stir, let sweat for a minute, add tomatoes and let simmer.
Add chilli powder, stir, add coconut milk and let simmer for 2 minutes.
Add carrot, stir and let simmer.
Add cooked chickpeas and let it simmer for 15 minutes.
Add red bell pepper and salt to taste.
Coconut Milk Chickpea stew ready to serve.