Heat 1 tablespoon of olive oil in a medium skillet over medium heat until it shimmers, about 1-2 minutes.

Add the chopped onion and bell pepper to the hot oil; sauté until tender and fragrant, about 5 minutes.

Drain and rinse 1 can of chickpeas, add to the skillet, and stir in turmeric, cumin, salt, and pepper. Cook for 5 minutes.

Gently mash some chickpeas with a fork while leaving others whole for texture, about 2 minutes.

Serve immediately, topping with avocado, fresh herbs, or a splash of hot sauce.