Easy and delicious, from Cook's Illustrated!
2 tablespoons vegetable oil
2 green bell peppers, stemmed, seeded, and cut into 1-inch pieces
Salt and pepper
1 jalapeño chile, stemmed, seeded, and minced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 (15-ounce) cans chickpeas, rinsed
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can coconut milk
Heat oil in Dutch oven over medium-high heat until shimmering. Add bell peppers, 1½ teaspoons salt, and ½ teaspoon pepper and cook until bell peppers are beginning to brown, 5 to 7 minutes. Add jalapeño, garlic, ginger, and curry powder and cook until fragrant, about 30 seconds.
Add chickpeas, tomatoes and their juice, and coconut milk and bring to boil. Cover, reduce heat to medium-low, and simmer until bell peppers are tender and flavors have melded, about 20 minutes, stirring occasionally. Serve.
- Serve with rice and chopped fresh cilantro.