Chickpea, Turnip, and Corn Curry

• 2 Tablespoons olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 Tablespoon ground cumin
• 2 Tablespoons curry powder
• 1 (15 ounce) can garbanzo beans
• (chickpeas), undrained
• 1/2 red bell pepper, diced
• 1/2 turnip, peeled and diced
• 1 cup corn kernels
• 1/2 (15 ounce) can tomato sauce
• 1 pinch crushed red pepper flakes
• (optional)
• 1 pinch salt
• 1 pinch cracked black pepper

Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.