Apple and Chickpea Curry
4 servings
15 minutes
Curry with apples and chickpeas is an amazing combination of spices and delicate fruity notes born from the traditions of Turkish cuisine. This recipe combines the rich flavor of curry, the tartness of green apples, and the creamy texture of chickpeas to create a rich and balanced dish. Bright tomatoes add freshness, while ginger and garlic provide spiciness. Cilantro refreshes the aroma, and the final touch—yogurt and lemon juice—makes the taste softer and more harmonious. This curry pairs perfectly with rice or flatbreads, offering a warm and cozy gastronomic experience. The dish is great for a family dinner or gathering with friends, surprising with its depth of flavor nuances and ease of preparation.
1
Add cilantro, tomatoes, apples, and chickpeas. Cover and simmer until soft for 30-40 minutes. Then uncover and let it thicken slightly for about 5 minutes.
- Chopped cilantro (coriander leaf): 0.5 glass
- Tomatoes in their own juice: 800 g
- Green apples: 2 pieces
- Canned chickpeas: 850 g
2
Remove from heat and stir in lemon juice.
- Lemon juice: 1 tablespoon
3
Mix the yogurt before serving.
- Plain (natural) yoghurt: 1 glass
4
Peel the onion and slice it into half-rings. Mince the garlic. Peel the apples and remove the core, then cut them into small pieces. Rinse and dry the chickpeas.
- Onion: 1 head
- Garlic: 4 cloves
- Green apples: 2 pieces
- Canned chickpeas: 850 g
5
Heat olive oil in a large saucepan over medium heat. Add curry and sauté for a minute. Then add onion, ginger, and garlic. Sauté for 2-3 minutes.
- Extra virgin olive oil: 1 tablespoon
- Curry powder: 6 teaspoons
- Onion: 1 head
- Grated ginger: 2 tablespoons
- Garlic: 4 cloves
