In a large skillet, warm butter over medium heat. Add the onion and bell peppers, sprinkle with salt, and cook for 5 minutes. To the skillet, add the fresh turmeric, ginger, garlic, chili powder, ground pepper and ground turmeric. Stir and continue to cook for 3 more minutes. Add the chickpeas and coconut milk then bring to a low boil. Allow to cook for 15 minutes, until heated through.Serve warm with rice or quinoa and top with cilantro. Enjoy!