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Chickpea & Pinto Bean Curry with Broccoli & Peppers

Name: Chickpea & Pinto Bean Curry with Broccoli & Peppers
Ingredients: 1 onion finely chopped; 1 to 2 tsp oil (optional); 3 garlic cloves minced; 2 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp pepper (optional for heat); 2.5 tsp cumin; 2 tsp curry powder; 1 tbsp ground coriander; 1/4 tsp cinnamon; 1 tsp chili powder; 1/2 cup tomato sauce, marinara or crushed tomatoes; 1 15 oz. can coconut milk; 1 15 oz. can chickpeas drained and rinsed; 1 15 oz. can pinto beans drained and rinsed; 1.5 bell peppers chopped; 1.5 cups broccoli florets cut small; fresh parsley or cilantro for serving

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Ingredients

1 onion finely chopped
1 to 2 tsp oil (optional)
3 garlic cloves minced
2 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper (optional for heat)
2.5 tsp cumin
2 tsp curry powder
1 tbsp ground coriander
1/4 tsp cinnamon
1 tsp chili powder
1/2 cup tomato sauce, marinara or crushed tomatoes
1 15 oz. can coconut milk
1 15 oz. can chickpeas drained and rinsed
1 15 oz. can pinto beans drained and rinsed
1.5 bell peppers chopped
1.5 cups broccoli florets cut small
fresh parsley or cilantro for serving

Preparation

Add oil and onions to pan, cook until translucent
Add garlic, cook another min
Add spices and tomato, cook another min
Add coconut milk and beans, and simmer
Meanwhile while that is simmering, saute the broccoli florets and bell peppers in bit of oil or veggie broth until nearly crisp tender
Add them to the curry, stir, cook another couple minutes

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