Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp tomato paste
  • 1 tbsp mild curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup dried apricots, thinly sliced
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat. Add the diced onion and cook until translucent and soft (about 4–5 minutes). Stir in the garlic and ginger, cooking for another 60 seconds until fragrant.
  2. Stir in the tomato paste, curry powder, and turmeric. Toast the spices for 2 minutes, stirring constantly, until the paste turns a deep brick red.
  3. Pour in the coconut milk and chickpeas, stirring until the sauce is a uniform, creamy orange. Fold in the sliced dried apricots. Lower the heat and simmer gently for 8–10 minutes until the sauce reduces slightly and apricots become plump.
  4. Remove the pan from the heat. Stir in the fresh lime juice and garnish with fresh cilantro before serving.