Home > Recipes > Curried Chickpeas with Coconut and Apricots

Curried Chickpeas with Coconut and Apricots

My own recipe, based loosely on one from Alison Holst, whose recipes I love.


1 T oil
1 onion
6-8 cloves garlic
2 T grated ginger
1 T curry powder
2 C dry chick peas, cooked and 1 1/2 C cooking liquid reserved
1 C dried apricots soaked overnight in water
1 tin coconut milk
1 t salt
1 t chilli powder

Preheat slow cooker 20 mins on high.

Saute chopped onion, garlic, ginger, curry powder in oil.

Place in slow cooker with remaining ingredients including cooking liquid.

Stir. Cook on low, ~8hrs.

Season to taste.

Serve on rice with dark green leafy vegetables. Serves 6-8.