Vegetarian Chickpea Curry with Turnips

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.