Curried Garbanzo Beans & Potatoes

One skillet. A handful of pantry staples. An hour start to finish. This is the kind of plant-based dinner that makes you forget meat was ever an option.

Curry powder and cumin bloom in the pan with onion and bell pepper, then red potatoes simmer until fork-tender in a lightly thickened sauce. The surprise ingredient? Granny Smith apple, which adds a tart sweetness that cuts right through the earthy spice.

Chickpeas and green peas go in at the end, keeping their texture and color. Spoon the whole thing over a big mound of long grain rice.

Chef Tips

• Sprinkle the flour over the sauteed vegetables before adding liquid. This creates a light roux that thickens the sauce without needing cream or coconut milk.
• Dice the potatoes small so they cook evenly and soak up more of the curry-spiced broth.
• Add the apple with the chickpeas and peas, not earlier. You want it soft but not mushy.

Variations

• Swap sweet potatoes for the red potatoes for a richer, sweeter base.
• Stir in a handful of spinach in the last two minutes for extra greens.
• Add a squeeze of lime juice before serving for a bright, tangy finish.