Healthy Energy-Booster

Vegetarian Chickpea Curry with Apricots

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Average: 4.9 (15 votes)
(15 votes)
Vegetarian Chickpea Curry with Apricots

Vegetarian chickpea curry with apricots - Aromatic treat. Photo: Marieke Dammann

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Health Score:
8,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
639
calories
Calories

Healthy, because

Even smarter

Nutritional values

This vegetarian chickpea curry is good for our brain and nerves, because apricots are one of the best foods for a fit brain.

If you want to cut down on cooking time, you can also use parboiled rice. It takes about 20 minutes less cooking time than natural or whole grain rice. 

1 serving contains
(Percentage of daily recommendation)
Calorie639 kcal(30 %)
Protein20 g(20 %)
Fat21 g(18 %)
Carbohydrates88 g(59 %)
Sugar added0 g(0 %)
Roughage14.8 g(49 %)
Vitamin A2.3 mg(288 %)
Vitamin D0.2 μg(1 %)
Vitamin E6.7 mg(56 %)
Vitamin K26.3 μg(44 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.6 mg(43 %)
Folate108 μg(36 %)
Pantothenic acid2.5 mg(42 %)
Biotin23 μg(51 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C53 mg(56 %)
Potassium1,363 mg(34 %)
Calcium175 mg(18 %)
Magnesium193 mg(64 %)
Iron7.1 mg(47 %)
Iodine11 μg(6 %)
Zinc3.6 mg(45 %)
Saturated fatty acids8.6 g
Uric acid279 mg
Cholesterol27 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
3
Ingredients
7 ounces Brown rice
salt
4 big tomatoes (22 ounces)
2 onions
1 piece ginger
1 garlic
4 ounces Dried apricot
2 tablespoons butter
8 ounces chickpeas
1 pinch cinnamon
1 pinch ground Cardamom
2 teaspoons Garam Masala
4 stalks cilantro
3 tablespoons Cashews
4 ounces Sheep's milk yogurt
How healthy are the main ingredients?
chickpeasCashewgingersalttomatoonion
Preparation

Kitchen utensils

2 Pots, 1 Immersion blender, 1 Sieve

Preparation steps

1.

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

2.

Meanwhile, wash the tomatoes, make a cross-shaped incision with a kitchen knife, dip them in boiling water for a few seconds, remove, quench and skin them. Cut the tomatoes into quarters, remove the seeds and roughly puree the flesh.

3.

Peel onions, ginger and garlic. Cut onions into fine rings. Finely chop garlic and ginger. Cut apricots into fine strips.

4.

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

5.

Rinse chickpeas, drain, and add to the onion-apricot mix with garlic, tomato puree, cinnamon, cardamom, garam masala, salt and 3-4 ounces water. Simmer chickpea curry for about 5 minutes at low heat.

6.

In the meantime, wash the cilantro, shake dry, pluck the leaves and chop them coarsely. Coarsely chop the cashew nuts as well. Arrange the chickpea curry with basmati rice and sheep's yoghurt and garnish with cilantro and cashews.