This chickpea curry is easy to make with a can of garbanzo beans—and gets finished off using a cooking tip Rach borrowed from her mom.
Rach's Tip: Swap in apricot preserves or orange marmalade for the chutney.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 potatoes, peeled and chopped into ½ inch dice
- Salt and pepper
- ½ onion, chopped
- 1 leek, chopped
- 1 to 2 fresh red or green chili peppers, seeded and finely chopped (or 1 teaspoon crushed red pepper or chili paste)
- 1-inch fresh ginger, peeled and cut into thin matchsticks or grated
- 3 cloves garlic, sliced, chopped or grated
- One 15-ounce can chickpeas
- 2 ½ to 3 tablespoons curry powder (Get the recipe for Rach's homemade blend or use store-bought)
- A handful fresh curry leaves, optional
- 1 ½ cups vegetable stock
- ¼ cup mango chutney (Rach likes Patak's)
- Cilantro, to serve (optional)
Heat a nonstick skillet over medium-high heat with oil, 1 turn of the pan, melt butter into oil, add potatoes and season, cover and cook to lightly brown 3-4 minutes, flip and repeat. Uncover pan and add onions and leeks, stir, then lower heat to medium and cover for a minute. Add chili peppers, stir, cover for another minute. Add ginger (Rach uses her multi-grater), stir, then add chickpeas, garlic, and curry powder, stir a minute or 2 to toast, add stock and curry leaves if using. Cook 5 minutes, then stir in the chutney (Rach likes Patak's). Garnish with a little cilantro, optional, and serve.