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🍽️ Creamy Chickpea Curry with Apricots and Almonds

542 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 250 g firm-boiling potatoes
• 3 ripe apricots
• 1 tsp freshly grated ginger
• 1 tbsp curry powder
• 650 ml vegetable broth
• 150 g whole, peeled almond kernels
• 2 cans chickpeas (approx. 240 g each)
• 150 ml whipping cream (at least 30% fat content)
• salt
• cayenne pepper
• 2 sprigs parsley

Instructions

1. 1. Peel the onion and the potatoes.
2. 2. Finely chop the onion.
3. 3. Cut the potatoes into small, bite-sized cubes.
4. 4. Rinse the apricots under running water.
5. 5. Halve the apricots and remove the pits.
6. 6. Cut the apricot halves into thin strips.
7. 7. Heat the oil in a large pot.
8. 8. Add the chopped onion to the hot oil.
9. 9. Sauté the onion until it is soft and translucent.
10. 10. Add the potato cubes and the grated ginger to the pot.
11. 11. Sauté the vegetables for a short moment.
12. 12. Dust the curry powder over the vegetables.
13. 13. Deglaze the mixture with the vegetable broth.
14. 14. Simmer the curry over medium heat for about 15 minutes.
15. 15. Heat a separate frying pan.
16. 16. Lightly toast the almonds in the dry pan.
17. 17. Remove the almonds from the pan and set them aside.
18. 18. Drain the chickpeas in a colander.
19. 19. Add the drained chickpeas to the curry.
20. 20. Add the toasted almonds to the curry.
21. 21. Add the apricot strips to the curry.
22. 22. Stir the cream into the soup.
23. 23. Season the curry with salt to taste.
24. 24. Season the curry with cayenne pepper to taste.
25. 25. Simmer the curry for another 10 minutes.
26. 26. Rinse the parsley under running water.
27. 27. Shake the parsley dry.
28. 28. Chop the parsley leaves coarsely.
29. 29. Fill the hot curry into pre-warmed bowls.
30. 30. Sprinkle the chopped parsley over the curry.
31. 31. Serve the curry immediately.

Nutrition per serving

• kcal: 542
• Protein: 20 g · Fett/Fat: 35 g · Carbs: 37 g