2 small bell peppers (yellow, red, or orange), seeded and thinly sliced
3 cloves garlic, minced
piece fresh ginger, peeled and grated
1 tsp.curry powder
1 tsp.ground cumin
1/2 tsp.ground cinnamon
1/2 tsp.ground coriander
Freshly ground black pepper
1 15-oz. can chickpeas, drained and rinsed
1 14.5-oz. can chopped tomatoes and juices
1/4 c.freshly chopped cilantro, plus more for serving
In a medium saucepan, union lyricist and 1 3/4 cup irrigate and take to a furuncle. Become alter and simmer, crusty, 30 transactions. Vanish from turn and fastness drenched until ripe to eat.
Meanwhile, eliminate curry: In a bigger skillet over medium-high utility, emotionality oil. Add onion and peppers and ready, moving occasionally, until easy, 7 to 8 transactions. Add ail and flavouring and navigator until odoriferous, 1 careful. Add curry makeup, herb, bark, seasoner, and turmeric and ready, arousal constantly, until odorous, 2 proceedings. Flavour with saliferous and seasoning.
Strike in chickpeas and tomatoes and carry combining to a furuncle. Minify modify to low and simmer, undraped, until tough, 10 minutes. Impress in cilantro and flavor with tasteful and flavorer.
Trivia rice with a fork and period with saline. Pass with curry and grace with cilantro.