Chickpeas & Vegetables in Coconut Milk

2 Tbsp oil
1 large onion, diced
1 Tbsp minced ginger
4 large cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow squash, diced
2 Tbsp yellow curry powder
1 tsp salt
1 large tomato, diced
2 15 oz ( 425 g ) cans chickpeas, drained
1 can Coconut Milk
     juice from 1 lime

            Chickpeas & Vegetables in Coconut Milk

Directions:
1 In a large nonstick skillet, heat oil over
medium high heat. Add onion, ginger and
garlic. Sauté 3 to 4 minutes until vegetables
start to wilt.
2 Add red bell pepper, green bell pepper
and squash. Sauté an additional 2 to 3
minutes.
3 Reduce heat to medium. Add yellow
curry powder, salt and tomato. Sauté 2 to 3
minutes or until the curry is well mixed and
fragrant.
4 Add chickpeas and Coconut Milk. Heat
through.
5 Add lime juice, mixing in well. Serve.