In a large pot, sauté the chopped onions and minced garlic over medium heat until fragrant and translucent.
Stir in bell pepper, curry powder, salt, pepper, and chili flakes (if using) and cook for about a minute to release their flavors.
Add chopped sweet potatoes and carrots. Stir well to coat them in the spices.
Add coconut milk and bring to a simmer. Let it cook for about 15 minutes until the vegetables start to soften.
Drain and rinse the chickpeas, then add them to the pot along with the coconut aminos (if using). Simmer for another 10 minutes until everything is tender.
While the curry is simmering, cook your favorite pasta according to package instructions. Drain and set aside.
Mix the cooked pasta into the creamy curry sauce and stir well to coat everything evenly.
