Chickpea and apricot curry

Ingredients for 4 servings:

• 300 g potatoes, peeled
• 100 g onion(s), finely diced
• 2 tbsp rapeseed oil
• 300 g soft apricots
• 1 tsp, heaped fresh ginger, finely chopped
• 1 tbsp curry powder
• 600 ml vegetable stock
• some pepper, amount to taste
• 480 g chickpeas, drained
• 200 g almonds, whole, peeled
• 200 g soy cream (soy cream cuisine)
• Salt
• 2 tbsp parsley, chives or coriander
• possibly sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cut the potatoes into larger cubes and the apricots into strips. Lightly toast the peeled almonds in a dry pan. Heat the oil and fry the onions. Add the diced potatoes and fry them. Stir in the curry, ginger, and chili peppers, and continue to sauté. Deglaze with the stock and bring to a boil. Stir in the chickpeas and simmer for 10 minutes. Add the apricots, toasted almonds, and cream. Simmer for 5 minutes, until the potatoes are soft. Season with salt, thicken with a little sauce thickener if desired, and sprinkle with the curry and herbs. Serve with rice, flatbread, or baguette.