Easy chickpea curry

 tbsp olive oil

cumin

ground turmeric

Cayenne pepper

 medium onions, diced

 cloves garlic, minced

2-inch piece fresh ginger, peeled and coarsely chopped

green pepper, diced

carrots, cut in cubes or slices

(14-ounce/398 ml) BPA-free can chickpeas, drained and rinsed

 medium tomatoes in cubes (or 1 (14-ounce/398 ml) BPA-free can diced tomatoes, with juices)

(14-ounce/398 ml) (light) coconut milk (1 can = 1.5 cups)

 cup vegetable broth

some salt and lime juice for seasoning