Chickpeas with Apricots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can chickpeas
- 1 small onion (s)
- 2 cloves garlic)
- 1 can tomato (s), peeled
- 80 g apricot (s), dried, unsulphurized
- 3 tablespoon olive oil
- salt
- 200 ml vegetable stock
- 1 tablespoon lemon juice
- 2 tablespoon parsley, chopped
- 100 g yourt
- Chilli powder
- oregano
Print Recipe
Pin Recipe Instructions
- First, drain and drain the chickpeas. Peel onion and garlic and chop finely. Drain the tomatoes as well, cut into pieces and cut the apricots into small pieces.
- Next, the olive oil is heated in the pan. Fry the onions in it until translucent and then brown until golden. Add the garlic and chickpeas and stir-fry. Add the tomato and apricot pieces. Season all of this with salt, chili powder and oregano and fry the whole thing for approx. 6 minutes over medium heat. Then add the vegetable stock and simmer until the apricots are soft. The sauce that surrounds the chickpeas should be thick. Now season everything again with lemon juice, salt and chili powder. Serve the meal sprinkled with the chopped parsley. The yogurt is served with it.
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