Peel and finely chop onion and finely dice capsicum.
Heat 1/2 tablespoon olive oil in a medium non-stick frying pan over medium heat. Add onion, capsicum, and garlic and fry until onion is translucent.
Add red curry paste and cook for 1-2 minutes stirring. Add chickpeas and stir to coat completely in curry paste. Pour in coconut milk and stir to combine. Reduce to heat to its lowest setting and allow to simmer.
Peel sweet potato and shred into long thin strips using a julienne peeler.
Heat remaining olive oil in a small frying pan. Add shredded sweet potato, cumin and chili flakes and cook, stirring until sweet potato is softened.
Place sweet potato noodles into bowls. Stir lime juice into chickpea mixture and then divide between bowls.
Sprinkle over coriander leaves to serve.
Note about heat: adjust the amount of red curry paste used for less heat if you are sensitive, or if you are serving this to kids. You can also leave out the chilli flakes from the noodles to reduce the heat.