Curried Chickpeas and Potatoes

Ingredients

• Olive oil

  1 tbsp or 14g

• Potato

  raw, with skin

  2 cup, diced or 300g

• Chickpeas

  canned

  2 cup or 480g

• Curry powder

  1 tbsp or 6g

• Turmeric

  ground

  1 tsp or 2g

• Salt

  table

  ¼ tsp or 2g

• Tomato sauce

  unsalted

  1 cup or 245g

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until starting to soften and lightly color, about 5 minutes.
2. Stir in the drained, rinsed chickpeas and cook until warmed through, 3–5 minutes.
3. Sprinkle in the curry powder and turmeric, tossing to coat until fragrant, about 30 seconds.
4. Pour in the tomato sauce and add the salt. Stir well and bring to a gentle simmer.
5. Cover and simmer, adjusting heat as needed, until the potatoes are tender when pierced, 8–10 minutes.
6. Taste and adjust seasoning, then serve hot.