Indian-Style Chickpea Coconut Curry Served with Basmati Rice & Topped with Yogurt

Wash and dry 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. Drain and rinse chickpeas. Finely chop cilantro.