VEGAN CHICKPEA JALFREZI

Ingredients:
2 cans chickpeas, drained and rinsed
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 tablespoon grated ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon salt
1 can chopped tomatoes
1/2 cup water
Juice of 1 lemon
2 tablespoons olive oil
Fresh cilantro, chopped, for garnish
Instructions:
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, about 5 minutes.
Add the red and green bell peppers to the skillet and sauté for an additional 5 minutes, until the peppers are tender.
Add the garlic and ginger to the skillet and sauté for 1 minute, until fragrant.
Add the coriander, cumin, turmeric, smoked paprika, garam masala, chili powder, and salt to the skillet and sauté for 1 minute, until fragrant.
Add the chopped tomatoes and water to the skillet and stir to combine. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
Add the chickpeas to the skillet and stir to combine. Let the mixture simmer for an additional 10-15 minutes, until the sauce has thickened and the chickpeas are heated through.
Stir in the lemon juice and garnish with fresh cilantro before serving.
Serve the Vegan Chickpea Jalfrezi with rice or naan bread for a complete meal. Enjoy!