Coconut Curry with Chickpea & Bell Pepper swirled with Yogurt & served with Basmati Rice

Wash and dry all produce.

Peel and mince garlic. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Core, deseed, and finely dice bell pepper. Finely chop cilantro. Drain and rinse chickpeas.