Preparation
1. Heat the oil in a large nonstick skillet or Dutch oven over medium heat. Add the onion, garlic, and curry powder. cook, stirring occasionally, for about 3 minutes, or until the onion starts to soften.
2. add the bell pepper, tomatoes, chickpeas, and pineapple. reduce the heat to medium-low and simmer for 10 to 15 minutes, or until heated through. stir in during the last 5 minutes of cooking. Divide evenly among 4 plates and top with 1/4 cup of the avocado