Fruity Chickpea and Anchovy Stew

Soak the chickpeas overnight in plenty of cold, unsalted water.

The next day, cook the soaked chickpeas for about 45 minutes until al dente in fresh water.

Meanwhile, rinse the orange in hot water, thinly cut out about half of the peel and cut into fine strips. Squeeze out the juice from the orange. Cut the apricots into small cubes and soak in orange juice.

Peel the carrot and celery, and cu into small cubes. Heat canola oil in a pan and sprinkle with a little curry powder. Pour in 400 ml vegetable stock. Add the drained sauerkraut and simmer covered with lid for about 15 minutes.

Meanwhile, peel the pineapple and dice finely. Add together with the soaked apricots including the juice into the stew. Rinse the anchovies. Drain the chickpeas and add along with the anchovies to the stew. Season the stew with salt, pepper and curry powder. Pour more vegetable broth if required.