Vegetarian Chickpea Curry with Apricots
Vegetarian chickpea curry with apricots - Aromatic treat. Photo: Marieke Dammann
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.
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.8 g | (49 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,363 mg | (34 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 27 mg |
Ingredients
- Ingredients
- 7 ozs Brown rice
- salt
- 4 big Tomatoes (22 ounces)
- 2 onions
- 1 pc ginger
- 1 garlic clove
- 4 ozs Dried apricot
- 2 Tbsps butter
- 8 ozs chickpeas
- 1 pinch cinnamon
- 1 pinch ground Cardamom
- 2 tsps Garam Masala
- 4 stalks cilantro
- 3 Tbsps Cashews
- 4 ozs Sheep's milk yogurt
Kitchen utensils
Preparation steps
Cook the rice in 2.5 times the amount of salt water according to the package instructions.
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.
Peel onions, ginger and garlic. Cut onions into fine rings. Finely chop garlic and ginger. Cut apricots into fine strips.
Heat the butter in a pot. Add onions, ginger and apricots and fry over medium heat for 3-5 minutes until translucent.
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.
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.
