I had such a craving for Indian spices. It happens to me, maybe once a week, where I’m yearning for the warmth and the brightness of these wonderful spices. This chickpea curry started out of a can of chickpeas, some fresh black mission figs, and some Fruit Bliss® Turkish apricots. I ended up with a sweet-spicy curry that everyone loved. Leftovers are perfect the next day. I served over rice because the kids asked for it, but you could easily serve over any other grain.
- 5 ounces dried apricots
- 1/3 cup orange juice
- 2 teaspoons grapeseed oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1 can chickpeas, rinsed and drained
- 1/2 cup coconut milk
- Sea salt, to taste
- Toppings: fresh sliced figs, green onions, cilantro, nuts
Slice the dried apricots and put them in the orange juice to soak for 30 minutes. Place the rinsed and drained chickpeas in a large pot and set aside. Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 2-3 minutes. Add the garlic, ginger, cumin, coriander, turmeric, garam masala, and cayenne. Cook for another 2-3 minutes, until nice and fragrant. Add to the large pot with the chickpeas.
Add the apricots and the juice to the pot. Cook over medium-low heat for about 15-20 minutes, stirring often. Taste and adjust seasonings. Add all but 4 tablespoons coconut milk to the pot, and continue cooking for another 5 minutes. Serve over rice, or any other grain, topped with some coconut milk and your choice of toppings. Bon appétit!