Mango Chutney Chickpea Skillet
This easy mango chutney chickpea skillet comes together in less than 30 minutes. Packed with easy flavor, this is a must for your weeknight dinner rotation!
Servings: 6 people
Ingredients
- drizzle olive oil
- 1/2 cup shallots sliced
- 4 cloves garlic minced
- 2 cups grape tomatoes sliced (about 24 grape tomatoes)
- 2 cans chickpeas (garbanzo beans) drained
- 2 teaspoons curry powder
- 3/4 cup mango chutney (look for "Major Grey" chutney)
- big handful of cilantro for garnish chopped
Instructions
- Drizzle the olive oil into the pan. Add the sliced shallots and cook them over low heat, allowing them to begin to brown.
- Add the minced garlic and sauté.
- Add the curry powder and mix well to coat the shallots.
- Add the chickpeas and tomatoes and mix again.
- Pour the chutney over the chickpeas mixture and mix. Allow to simmer over very low heat for about 5 minutes to let the flavors meld.
- Remove from the heat, and top with large handful of chopped cilantro and mix it in!
- Serve overtop of rice, or use to fill a pita bread pocket. Enjoy!