Curried Chickpeas and Veggies

Ingredients

• 2 teaspoons olive oil
• 5 garlic cloves
• 1-2 tablespoon curry powder (the amount depends on your preference and propensity for curry, the heat of your curry powder)
• 2 tablespoons dried basil
• 1 tablespoon paprika
• 1 tablespoon soy sauce
• 1/4 teaspoon ground pepper
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• 540 ml chickpeas (one can)
• 2-3 cups frozen mixed vegetables, diced (Choose your favorite! You can use broccoli, cauliflower, peppers, corn, peas, carrots, you name it! )
• 1 cup yogurt (Plain or Vanilla, Both work! The vanilla adds that creamy sort of flavour that you would get if addi)

Directions

1. 1

   Heat oil in a saucepan on medium-low heat.

2. 2

   While the pan warms, squash the garlic cloves with a wooden meat mallet or the broad side of a butcher knife. Make sure your fingers are out of the way and the blade is pointed away from you!

3. 3

   Chop garlic into slightly smaller pieces (does not need to be minced) and add to the heated pan.

4. 4

   Add curry powder, basil, paprika, soy sauce, ground pepper, salt, and lime juice to pan.

5. 5

   Turn heat up to medium-high, and add the whole can of chickpeas, juice and all.

6. 6

   Add frozen/fresh vegetables and stir until well mixed.

7. 7

   Bring mixture to a low boil and simmer at medium-high heat for 10 minutes.

8. 8

   Turn off heat and stir in the yogurt.

9. 9

   Serve hot with bread, buns, naan, or similar things.