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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.
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.