Turn heat down to medium and stir in the salt, ginger, garlic, jalapeño, red curry paste, tomato paste, diced tomatoes, red bell pepper, yellow bell pepper, water, vegetable stock, chickpeas and the spices you toasted earlier. Stir to combine and increase heat to medium-high and bring to a boil. Cover and adjust heat to maintain a solid simmer, stirring occasionally. Cook until vegetables are tender, about 15 minutes.