On medium heat, add the oil and heat up a non stick skillet/dutch pot
Temper (fry) the cumin seeds until they become fragrant (don't burn)
Add the onion, garlic and chives (scallion) saute until they are soft and translucent.
Stir the curry paste and cook the curry mixture for about 1 minute.
Add the remaining seasoning the black pepper, green seasoning, cilantro, pink salt and scotch bonnet if you are using it and stir for another minute
Add the chickpeas and sweet potatoes and coat in the seasoning
Pour the hot water into the dutch pot/skillet
Bring to a rolling boil, reduce the heat to medium/low, cover with a lid then allow to simmer for 30 minutes until most of the liquid adsorb and the curry thickens up. Once cooked to a taste test to adjust for additional salt or pepper if needed.