Apricots and oranges make this dish a little sweet.
An exciting dish with many taste sensations. It is perfect for deep freezing and use as a healthy tv-dinner.
Serve the pot with rice or bulgur and top it with the orange.
Cooking time: 40 minutes, including a 5 minutes tea break.
|Nutritional value 1 portion without rice: 277 kcal|
42 g (62 E%)*
7 g (23 E%)
10 g (15 E%)
|*The percentage of carbohydrates is high. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate for this during the day.|
|+ 200 ml / 1 cup rice contains: 182 kcal|
42 g (87 E%)
1 g (5 E%)
4 g (8 E%)
- 230 g / 8 oz kidney beans
- 230 g / 8 oz black beans
- 1.5 tbsp cooking oil
- 2 yellow onions
- 4 cloves garlic
- 3 centimeters / 2 inches of fresh ginger
- 1 tsp cinnamon
- 2 tsp paprika powder
- 2 tsp ground cumin
- 2 tsp turmeric
- Salt and black pepper
- 4 tbsp tomato paste
- 2 vegetable stock cubes
- 500 ml / 2 cup water
- 10 / 70 g / 3 oz dried apricots
- 3 / 275 g / 10 oz carrots
- 1 orange
- Chop 2 yellow onions and crush 4 cloves garlic. Heat up 1.5 tbsp oil and brown the onion and garlic.
- Grate 3 centimeter of ginger and add to the pot.
- Mix in the spices: 1 tsp cinnamon, 2 tsp paprika powder, 2 tsp cumin, 2 tsp turmeric, salt and black pepper with 100 ml / 1/2 cup water.
- Add 4 tbsp tomato paste, 400 ml / 1 1/2 cup water and 2 vegetable stock cubes and simmer for a few minutes while you peel and cut 3 carrots into circles and 10 apricots into quarters.
- Add the carrots and apricots and simmer for 10 minutes.
- Rinse 230 g / 8 oz kidney beans and 230 g / 8 oz black beans and add to the pot. Simmer for another 10 minutes.
- Take a 5 minute tea break. Drink slowly and enjoy the tea.
- Peel, cut and decorate with an orange. Add any left over orange juice to the pot.