Quick Curried Chickpeas and Potatoes

Ingredients

• 1 ⅓ lb Red Potatoes
• ⅔ cup Dried Apricots
• 1 ½ tsp Curry Powder
• 1 ½ can (15 oz) Chickpeas
• 2 whole Lemon

Instructions

1. In a large deep skillet with a lid, combine the red potatoes, dried apricots, curry powder, and 1⅓ cups water.
2. Bring to a boil over high heat, then reduce heat to medium. Cover and simmer for 10 minutes, or until potatoes are just tender.
3. Stir in the chickpeas. Increase heat to bring the liquid to a gentle boil and cook uncovered for about 5 minutes, until most of the cooking liquid has evaporated. Season with salt and pepper to taste.
4. Remove from heat and let stand 5 minutes before serving. Serve with lemon wedges.