1 tbsp olive oil
2 cloves garlic, minced
2 tsp curry powder ( switched this with Indian Masala)
3/4 cup diced red onion
Half sweet red pepper, diced
3/4 cup thinly sliced carrot
1/4 tsp each salt and pepper
2 tomatoes, chopped
1 cup rinsed drained canned chickpeas
3 tbsp lemon juice
1/2 cup diced cucumber
2 tbsp 2% plain Greek yogurt
In nonstick skillet, heat oil over medium high heat; cook garlic and curry powder, stirring, until fragrant, about 1 minute. Add onion; cook, stirring often, until softened slightly about 3 minutes.
Add red pepper, carrot, 3 tbsp water, salt and pepper; cook, stirring often, until carrot is softened slightly, about 3 minutes.
Stir in tomatoes, chickpeas, lemon juice and 1/4 cup water; cook, stirring, just until vegetables are tender, about 3 minutes.
Serve with cucumber and yogurt.
