Vegetarian Chickpea Curry with Apricots

Ingredients

• 180 g Basmati rice
• Salt
• 4 large tomatoes (600 g)
• 2 onions
• 1 piece ginger (10 g)
• 1 clove garlic
• 100 g dried apricots (unsulphured)
• 2 tbsp butter (30 g)
• 265 g chickpeas (canned; drained weight)
• 1 pinch cinnamon
• 1 pinch ground cardamom
• 2 tsp garam masala
• 4 stalks coriander
• 3 tbsp cashews (45 g)
• 125 g sheep's milk yogurt (3.5% fat)

Instructions

1. 1.

   Cook rice in 2.5 times the amount of salted water according to package instructions.

2. 2.

   Meanwhile, wash tomatoes, score them crosswise with a kitchen knife, blanch them in boiling water for a few seconds, remove them, cool them down and peel them. Quarter the tomatoes, remove the seeds and roughly puree the flesh.

3. 3.

   Peel onions, ginger and garlic. Slice onions into thin rings. Chop garlic and ginger finely. Slice apricots into thin strips.

4. 4.

   Melt butter in a pot. Add onions, ginger and apricots and sauté over medium heat for 3-5 minutes until translucent.

5. 5.

   Rinse the chickpeas, drain them and add them to the onion-apricot mixture with garlic, tomato puree, cinnamon, cardamom, garam masala, salt and 100 ml of water. Let the chickpea curry simmer for about 5 minutes over low heat.

6. 6.

   In the meantime, wash coriander, shake it dry, pluck the leaves and chop them roughly. Roughly chop cashews as well. Serve chickpea curry with basmati rice and sheep yogurt and garnish with coriander and cashews.