In a large stockpot over medium-high heat, add vegetable oil. Once hot, add the onions, jalapeno pepper, and bell pepper. Sprinkle with 1 tsp of the salt and sauté until softened, about 5 minutes.

Add minced garlic and cook for another 2 minutes until fragrant.

Add the curry paste and cook for an additional minute, allowing the spices to bloom.

Stir in chickpeas, sweet potato, chicken broth, water, and coconut milk. Season with the remaining salt.

Gradually heat until bubbling, then reduce the heat and cover partially. Let it simmer for about 30 minutes, or until sweet potatoes are tender.

Carefully use an immersion blender to puree the soup until smooth, or transfer in batches to a traditional blender.

Stir in cilantro, reserving some for garnish if desired, and adjust seasoning as necessary.