Green Bell Pepper and Chickpea Curry Recipe

Heat the olive oil in a large skillet over medium heat.

Add the onion and garlic and cook until softened, about 5 minutes.

Add the bell peppers, chickpeas, tomatoes, curry powder, cumin, coriander, cayenne pepper, and salt.

Stir to combine and then pour in the vegetable broth.

Bring the mixture to a simmer and let cook for 20 minutes, until the sauce has thickened and the peppers are tender.

Serve the curry garnished with fresh cilantro.