Chickpea Curry | America's Test Kitchen

Ingredients

• 2 tablespoons vegetable oil
• 2 green bell peppers, stemmed, seeded, and cut into 1-inch pieces
• Salt and pepper
• 1 jalapeño chile, stemmed, seeded, and minced
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 2 (15-ounce) cans chickpeas, rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 (14-ounce) can coconut milk