1 tin of chickpea
1 tin of chopped tomatoes
1/2 onion
1/2 chili pepper
1/2 white/yellow bell pepper
1/2 red bell pepper
1 teaspoon grated fresh ginger
1/2 teaspoon sweet pepper
1/2 teaspoon of turmeric
1 teaspoon dried coriander
1-2 teaspoons curry powder
1/3 teaspoon garam masala powder
1/2 teaspoon sugar
1/2 teaspoon dried garlic
1-2 tablespoons olive oil
salt
fresh parsley
Instructions:
Chop fresh parsley and chili pepper. Cut bell peppers into sticks. Grate ginger. Heat the olive oil on a frying pan and add onion and chili pepper. Fry the onion for a while, then add ginger, turmeric and garam masala powder. Add bell peppers and stir. Fry the veggies with the spices for about 2-3 minutes, stirring often. Add tomatoes and sugar and cook over low heat for about 5 minutes. Then add chickpea (drained and rinsed) and the remaining spices: coriander, garlic and curry powder. Season with salt.
Cook over low heat for another 5-6 minutes or longer to allow the flavors to develop. Sprinkle with chopped parsley leaves. Serve with rice.
