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Chickpea & Apricot Curry


Prep time: 15 min (+ 12 - 24 hours soaking time)  

Cook time: 3 to 4 hours 


Om Cade

Chickpea & Apricot Curry

GF, DF, Vegan.



  • 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!