Curry Chickpea in Coconut Cream

Ingredients
2 cups dry chickpeas
2 tbsp olive oil
2 cups chopped onions
1 red, green pepper, Chopped
3 large cloves garlic, minced
(1) 14. oz can full fat coconut cream
(1) 14. oz can, no salt crushed tomatoes
2 tbsp chopped cilantro
1 tbsp curry powder
salt to taste

Instructions
Pick through and rinse chickpeas. Soak overnight. In a large pot add the chickpeas and enough water to cover bean. On a high flame, let the water come to a boil. Turn down the flame and cover the beans. Let beans boil on a very low flame for about 45 minutes, until beans are tender.
Heat oil in a large skillet over a medium high heat. Add onions, peppers, and  and cook until they start to brown. Add garlic and fry for 1 minute more. Add crushed tomatoes, curry powder, can of Coconut cream. Stirring, cook until curry powder is dissolved.
Add chickpeas,  Bring to a boil and simmer 30 minutes. Stir in cilantro