- Prep-time: / Ready In:
- Makes 9½ cups
- Serving size: ¼ of recipe
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This cozy, single-skillet supper pairs tender red potatoes and hearty chickpeas with sweet-tart dried apricots and warming curry powder for a dish that feels both nourishing and a little unexpected. With just five ingredients (plus salt and pepper) and one pan to wash, it’s the kind of low-effort, high-reward meal you’ll want on repeat—especially on busy weeknights when you still crave something flavorful and satisfying.
For more inspiration, check out these tasty ideas:
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- Creamy Chickpea Pasta with Peas
By Ellen Boeke,
Ingredients
- 2 lb. red potatoes, cut into 1-inch pieces (7½ cups)
- 1 cup dried apricots, slivered
- 2 teaspoons curry powder
- ¼ teaspoon sea salt
- Pinch freshly ground black pepper
- 2 15-oz. cans chickpeas, rinsed and drained (3 cups)
- 4 lemon wedges
Instructions
- In an extra-large deep skillet with lid combine the first five ingredients (through pepper) and 2 cups water. Bring to boiling; reduce heat to medium. Simmer, covered, 10 minutes or until potatoes are just tender. Stir in chickpeas. Increase heat to a gentle boil; boil until most of the cooking liquid is gone, about 5 minutes. Let stand 5 minutes before serving. Serve with lemon wedges.
Nutritional Information:
Per serving (¼ of recipe): 399 calories, 83 g carbohydrates, 14 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 434 mg sodium, 14 g fiber, 25 g sugar
Note: Nutritional information is provided as an estimate only.
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