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Chickpea Curry Ww1

Ingredients

• Uncooked onion(s) 1½ cup(s), chopped
• Minced garlic 1 tbsp(s)
• Minced ginger 1 tbsp(s)
• Curry powder 1 tsp(s)
• Ground cumin ½ tsp(s)
• Ground coriander ½ tsp(s)
• Sweet red pepper(s) 1 medium, diced
• Eggplant(s) 1 cup(s), diced
• Uncooked cauliflower 1 cup(s), cut into bite-size florets
• Canned drained chickpeas 1 cup(s), rinsed
• Fat free reduced sodium vegetable broth ½ cup(s)
• Fresh lime juice 1 tsp(s)

Directions

Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavours to combine.