GF, DF, Vegan.
Ingredients:
- 1.5 cups dried chickpeas, soaked overnight
- 1/2 cup dried apricots, soaked in 1.5 cups water
- 1 tbsp coconut oil, olive oil or ghee (not vegan)
- 1/2 brown onion, diced
- 1 tsp fresh ginger, minced
- 1 sprig fresh curry leaves
- 1/2 red chilli, diced
- Spice mix
- 1/4 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp fennel
- 1/4 tsp nutmeg
- 1/8 tsp black pepper
- 1/2 can coconut milk
- A good squeeze of lime
- A handful of fresh coriander - to serve
- Salt to taste
Method:
- Soak chickpeas the night before cooking in a large bowl with plenty of water as they triple in size after soaking
- Add the apricots to a bowl with 1.5 cups of water and place in the fridge to soak overnight (the soaking is to soften the apricots so this could be done 30 mins before cooking)
- The next day, rinse the chickpeas well under running water and add to a large heavy bottomed pot. Add 1.5 L of water and bring to a boil on medium to high heat with the lid on
- Be careful they don’t boil over, you may want to leave the lid open slightly. Scoop off any foam that forms on top and discard. Keep at a gentle rolling boil until the chickpeas can be pressed easily between your fingers, though aren’t mushy. This time can vary, around 1.5 hours to 3 hours
- To make this process quicker, you can add 1/2 tsp bicarb soda into the cooking liquid at the beginning, though I choose not to do this as it can change the taste of the chickpeas.
- Once the chickpeas are cooked, strain out any remaining liquid. Give them a rinse and let them drain whilst you get onto the other components.
- Add the apricots and the water they were soaking in to a blender and blitz to a purée’, set aside
- Collect your spices and place into a small dish
- Heat a pot or saucepan on medium to high heat, add your choice of oil and fry the diced onion for several minutes until it softens and browns
- Add the ginger, red chilli and curry leaves and cook for 1 minute or so, stirring often. Then throw in the spice mix and cook for 30 seconds
- Pour in the coconut milk, the pureed apricot, chickpeas and salt. Place the lid on and bring to the boil. Boil for 5 minutes and then turn down to a simmer. Keep the lid on and continue cooking for 15 - 20 minutes, if the sauce thickens too much you can add a splash of water or more coconut milk
- Once the curry is done, add a good squeeze of lime and stir well
- Serve with rice, a flat bread and a sprinkle of fresh coriander - enjoy!
