Cape Malay apricot and chickpea curry

Method

1. Chop the onion finely, crush the garlic and cut the carrot into small cubes. Drain and rinse the chickpeas, chop the apricots and roughly chop the almonds.
2. Rinse the rice in a sieve, then put it in a small pan with a lid. Add 300 ml of cold water and a pinch of salt and bring to the boil. Cover, cook on the lowest heat for 12 minutes, then turn off the heat and leave the lid on.
3. Toast the almonds in a dry pan over a medium heat for 2 to 3 minutes, until golden, then tip them out.
4. In the same pan, warm the olive oil and cook the onion and carrot with a pinch of salt for 8 minutes until soft. Stir in the garlic, curry powder, turmeric and cinnamon for 1 minute.
5. Add the chickpeas, apricots, chopped tomatoes and 150 ml of water. Simmer with the lid slightly ajar for 20 minutes, until the sauce is thick and the apricots are soft.
6. Taste and season.
7. Fluff the rice with a fork and serve the curry over it, scattered with the toasted almonds.

Tip Dried apricots vary in sweetness. If yours are very sweet, add a squeeze of lemon at the end, if you have one, to balance the sauce.

Photo made with AI.

From Nosha · nosha.app