Chickpea Curry with Figs and Apricot

I had such a craving for Indian spices. It happens to me, maybe once a week, where I’m yearning for the warmth and the brightness of these wonderful spices. This chickpea curry started out of a can of chickpeas, some fresh black mission figs, and some Fruit Bliss® Turkish apricots. I ended up with a sweet-spicy curry that everyone loved. Leftovers are perfect the next day. I served over rice because the kids asked for it, but you could easily serve over any other grain.

INGREDIENTS

• 5 ounces dried Fruit Bliss apricots
• 1/3 cup orange juice
• 2 teaspoons grapeseed oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1 can chickpeas, rinsed and drained
• 1/2 cup coconut milk
• Sea salt, to taste
• Toppings: fresh sliced figs, green onions, cilantro, nuts

INSTRUCTIONS

1. Slice the dried apricots and put them in the orange juice to soak for 30 minutes.
2. Place the rinsed and drained chickpeas in a large pot and set aside.
3. Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 2-3 minutes.
4. Add the garlic, ginger, cumin, coriander, turmeric, garam masala, and cayenne. Cook for another 2-3 minutes, until nice and fragrant.
5. Add to the large pot with the chickpeas.
6. Add the apricots and the juice to the pot. Cook over medium-low heat for about 15-20 minutes, stirring often. 
7. Taste and adjust seasonings.
8. Add all but 4 tablespoons coconut milk to the pot, and continue cooking for another 5 minutes.
9. Serve over rice, or any other grain, topped with some coconut milk and your choice of toppings. Bon appétit!