Heat a pan over medium heat. Sauté garlic and ginger in olive oil until soft, about 2-3 minutes.
Pour in curry paste, broth, and coconut milk and stir until combined.
Add chickpeas, sweet potatoes, and a dash of salt and pepper. Bring to a boil. Cover and reduce the heat to a simmer, cooking 20-25 minutes or until the sweet potatoes are soft.