1 can chickpeas, 1 large onion, 2 tomatoes, 1 each of eggplant , zucchini , carrot and potato, ½ cup vegetable broth, 1 tbsp each of minced garlic and ginger, 2 tbsp curry powder, Pinch of salt, 2 tbsp vegetable oil

1. Discard liquid from chickpeas
2. Cut onion, tomatoes and carrot into medium size cubes
3. Cut eggplant , zucchini and potato into large size cubes
4. Fry onion , tomatoes and minced ginger with vegetable oil
5. Add curry powder and fry in low heat until aromatic
6. Add minced garlic, chickpeas and other vegetables
7. Add vegetable broth and cook for 20 to 30 minutes
8. Season with salt