Heat olive oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant.

Stir in the diced sweet potatoes and cook for about 5 minutes.

Add the chickpeas, coconut milk, vegetable broth, and curry powder. Stir well.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until sweet potatoes are tender.

Season with salt and pepper to taste before serving.