Vegetarian Chickpea Curry with Turnips

This is a great recipe if you don't want to fuss around in the kitchen. I discovered it one night when I wanted something packed with flavor, but wasn't willing to slave away in the kitchen. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. I hope you enjoy it as much as I do!

• Preparation Time: 25 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr 5 mins
• Calories: 226 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ red bell pepper, diced
• 1 tablespoon ground cumin
• 1 pinch crushed red pepper flakes (Optional)
• 2 tablespoons curry powder
• ½ onion, diced
• ½ (15 ounce) can tomato sauce
• 1 (15 ounce) can garbanzo beans (chickpeas), undrained
• ½ turnip, peeled and diced
• 1 cup corn kernels
• 1 pinch cracked black pepper

Recipe Instructions

Step 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. 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.