In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the chopped onion and minced garlic, cooking for about 3-5 minutes until softened and fragrant.

Once the onions are translucent, stir in the diced bell peppers. Cook for another 3 minutes.

Next, add the drained chickpeas, coconut milk, broth, and salsa verde to the pot. Mix everything thoroughly.

Bring the chili to a gentle boil over medium-high heat, then reduce to low heat. Allow it to simmer uncovered for about 20 minutes.

Once simmering time is up, taste the chili and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.