Parsi Chana Curry
Prep time
Cook time
Total time
  • 15-20 dried apricots
  • 3 cups warm water
  • ⅓ cup neutral oil
  • 2 yellow onions, chopped
  • 3 tablespoons garam masala spices, ground
  • 2 cloves garlic, crushed
  • 2 inches ginger, grated
  • 2 cans garbanzo beans, drained
  • 1 28-ounce can diced tomatoes
  • 1 teaspoon brown sugar
  • handful cilantro, chopped
  1. Rehydrate apricots in warm water. Set aside.
  2. Heat oil in deep pot over medium heat. Add onions and saute until golden, about 5 minutes.
  3. Add garam masala, garlic, and ginger, and saute about 1 minute.
  4. Add garbanzo beans, tomatoes and its juice, brown sugar, salt to taste, apricots, and ¾ cup of soaking water.
  5. Bring to a soft boil, reduce heat to low and let simmer for 30 minutes.
  6. Serve over rice, adding cilantro on top before serving.
Recipe by Mary Lee Kitchen at