Vegetarian Chickpea Curry with Turnips

Ingredients

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

Equipment

• sauce pan

Directions

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.
2. 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.