Directions:
- Heat the oil in a medium saucepan. Add the shallot and garlic and sauté for 2 minutes.
- Add the spices and stir well.
- Add the chickpeas, apricots and juice and cook on a low heat for 3 minutes.
- If the curry appears too dry add a little hot water or stock.
- Remove the curry from the heat and ladle into a shallow bowl. Serve with couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 744.14 Kcal (3116 kJ) | ||
| Calories from fat | 136 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.11g | 23% | |
|---|---|---|---|
| Sodium | 88.64mg | 4% | |
| Potassium | 2259.3mg | 48% | |
| Total Carbs | 132.67g | 44% | |
| Sugars | 65.34g | 261% | |
| Dietary Fiber | 20.86g | 83% | |
| Protein | 28.34g | 57% | |
| Vitamin C | 19.6mg | 33% | |
| Iron | 9.6mg | 54% | |
| Calcium | 152.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 233.02 Kcal (976 kJ) | ||
| Calories from fat | 42.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 23% | |
|---|---|---|---|
| Sodium | 27.76mg | 4% | |
| Potassium | 707.47mg | 48% | |
| Total Carbs | 41.54g | 44% | |
| Sugars | 20.46g | 261% | |
| Dietary Fiber | 6.53g | 83% | |
| Protein | 8.87g | 57% | |
| Vitamin C | 6.1mg | 33% | |
| Iron | 3mg | 54% | |
| Calcium | 47.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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