Chickpeas and turnips simmer in a fragrant curry sauce with spices and coconut milk. A hearty and comforting dish served over rice for a fulfilling meal.

Ingredients

• 2 tablespoons olive oil 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 tablespoons curry powder
• 1 (15 ounce) can garbanzo beans (chickpeas), undrained
• 1/2 red bell pepper, diced 1/2 turnip, peeled and diced 1 cup corn kernels
• 1/2 (15 ounce) can tomato sauce 1 pinch crushed red pepper flakes (optional)
• 1 pinch salt
• 1 pinch cracked black pepper

Directions

1. Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce.
2. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.