Serves 4-6

INGREDIENTS 

• 2 tbs vegetable oil
• 2 tsps garlic, minced
• 1 large yellow onion, chopped
• 1 1⁄2 cups chickpeas (cooked or canned)
• 3 tbs curry powder
• 1 tsp cumin
• 1⁄2 tsp cinnamon
• 1⁄4 tsp ground cloves
• 1 tsp salt
• 1 x 425g can coconut milk
• 1 x 425g can diced tomatoes
• 2 large carrots, sliced
• 4 cups broccoli florets
• 1 red bell pepper, sliced
  (I also add pumpkin and potato chunks)

  
  DIRECTIONS

• Warm oil in a large pan over medium heat.
• Sauté garlic and onions 5-8 minutes, until translucent and slightly browned.
• In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt.
• Add chickpeas and mix seasoning to pan and stir for 1 minute.
• Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper.
• Bring to a low simmer and sauté for 10 minutes, until vegetables are easily pierced with a fork.
  
  
• Serve over basmati rice.