Heat oil in a large skillet over medium-high heat. Add onions, peppers, salt and pepper and cook until softened, 3-5 minutes.
Stir in curry paste to coat vegetables, then add broth.
Add green beans and chickpeas and bring to a simmer. Reduce heat to medium-low and cook until liquid reduces by two-thirds, about 20 minutes.
Turn off the heat and stir in Chobani.