Cook noodles or rice according to package directions.
Heat a large saucepan over medium-high heat. Add 2 tablespoons of oil, the chickpeas, curry powder, onion and season with salt and pepper.
Cook, stirring often, until chickpeas are crispy.
Add remaining oil, garlic and ginger. Cook until fragrant, about 3 minutes.
Stir in curry paste and let cook for 2 minutes.
Add coconut milk, honey, vegetables, and ½ to 1 cup of water.
Bring to a boil and cook until the sauce thickens, 10 to 15 minutes.
Remove from heat and stir in lime juice and zest.
Top with cilantro and green onions, then serve over rice or noodles.