Chickpea And Vegetable Curry

• 2 tablespoons vegetable oil
• 2 teaspoons garlic, minced
• 1 large yellow onion, chopped
• 1 1/2 cups chickpeas (cooked or canned)
• 3 tablespoons curry powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1 (15 ounce) can coconut milk
• 1 (15 ounce) can diced tomatoes
• 2 large carrots, sliced
• 4 cups broccoli florets
• 1 red bell pepper, sliced

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

vegetable oil, garlic, yellow onion, chickpeas, curry powder, cumin, cinnamon, ground cloves, salt, coconut milk, tomatoes, carrots, broccoli florets, red bell pepper

Taken from www.food.com/recipe/chickpea-and-vegetable-curry-457445 (may not work)