Chickpea Vegetable Chilli

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 butternut squash, cubed
• 1 (15.5 oz) can chickpeas, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh cilantro
• 1 cup vegetable broth

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic, red bell pepper, zucchini, butternut squash, chickpeas, crushed tomatoes, cumin, coriander, turmeric, red pepper flakes, salt, and pepper.
3. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until vegetables are tender.
4. Stir in cilantro and vegetable broth. Simmer for 5 minutes more to allow flavors to meld.
5. Serve hot with rice, naan, or your favorite side dish.

Tips:

• For a thicker curry, add a tablespoon of cornstarch mixed with 2 tablespoons of water to the pot and simmer for a few minutes.
• If you prefer a spicier curry, add more red pepper flakes or a pinch of cayenne pepper.
• For a creamier curry, stir in a dollop of coconut milk or yogurt.
• Serve with a dollop of yogurt or a sprinkle of chopped fresh cilantro for added flavor.

Enjoy your delicious Chickpea Curry!