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. ---------------------------------------------------------------------------
Nutrition
Ingredients
