Madras Chickpeas & Potatoes
1 large russet potato, peeled, cut into 3/4-inch dice, about 2 cups
1 15 oz can chickpeas, drained
1 tablespoon vegetable oil
1/2 red bell pepper, cut into ½”x2” strips, about 1 cup
1 jar Madras Curry Indian Simmer Sauce
Place the cubed potatoes into a saucepan and add enough water to cover. Turn heat to high and bring to a boil. Reduce heat and simmer until potatoes are fork tender, 10 to 12 minutes. Drain in a colander and return potatoes to the pan to keep warm.
While the potatoes cook, prepare the peppers and chickpeas. Heat the oil in a large, covered skillet or Dutch oven, over medium high heat. Add the peppers and sauté until they are just softened, about 4 minutes.
Reduce the heat to medium and add the chickpeas and the Madras Curry.
Add the cooked potatoes, stirring occasionally, letting the curry gently simmer for about about 5 minutes to let the flavors meld.
Serve hot with rice or naan bread.