I was quite shy when I was a girl, so I didn’t have many dates before my first serious and long-term relationship began, but it seemed whenever a cute boy asked if he could cook me dinner, he would make Apricot Chicken.

It made me giggle, and believe that this was the only dish Mothers taught their boys before sending them out into the world.

Is it true?   Come on Mums, spill!

In any case, back then I wasn’t too handy in the kitchen myself and I figured if cute boys could do it, so could I!  In no time I’d mastered their ‘canned apricots and syrup mixed with a packet of French Onion Soup Mix’ version, and it became a favourite in my regular meal rotation.

Later, Version 2.0 replaced soup mix with herbs and spices and chicken with chickpeas.  It was yummier but still pretty basic.  In fact, even as recently as just under 2 years ago, if you’d been around these parts you would have stumbled across this picture:

 

 

hehe, nawww, who’s in need of a good make-over?

Now that I’m all grown up and healthy-sparkly-sophisticated (*ahem*), I figured I should create an even healthier (and more attractive!) version to share with you.

You can absolutely use 1 cup of chopped, dried apricots soaked in 2 cups of fresh apple or pear juice instead of canned apricots, but the canned variety really adds the velvety texture that makes this so scrumptious.

If you do choose dried fruit, a quick word of warning – just watch those supermarket packets!  They can be full of nasty sulphites and preservatives.  If the fruit is shiny you can bet your bottom dollar it’s been messed with, so look for ‘dusty’ looking fruit.  Ask your friendly health food shop for organic (or make your own with your trusty dehydrator!) or check the back of the packet to make sure there is only one ingredient – the apricots.  Even better – if fresh apricots are in season and super sweet, try using fresh instead.

Either way, this is bachelor food at its finest – simple, fast and delicious.

Thanks Mums. 😉 xx

 

Apricot Chickpeas with Lemon Mint Quinoa
 
From the kitchen of: 
Prep time: 
Cook time: 
Total time: 
Goodies
  • 2 x 425g/15oz cans organic Chickpeas, drained and rinsed
  • 825g/30oz can Apricots in natural juice (not syrup)
  • 1 small brown Onion, chopped
  • Splash Coconut Oil
Herbs & Spices
  • 1 tsp minced Ginger
  • 1 tsp minced Garlic
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • ½ tsp ground Turmeric
  • 1 tsp organic Vegetable Stock Powder
Lemon Mint Quinoa
  • 1 cup organic Quinoa, rinsed
  • 2 cups filtered Water
  • 1 Spring Onion, sliced
  • ¼ cup chopped, fresh Mint leaves
  • Squeeze fresh Lemon Juice
Instructions
  1. Empty Apricots and juice into a food processor and process on low speed until smooth.
  2. Heat Coconut Oil in a large pan over medium heat.
  3. Add onions and herbs & spices and sauté until onion is translucent.
  4. Add apricot liquid and simmer until liquid is reduced by half.
  5. In a smaller saucepan over high heat, bring quinoa and water to the boil. Reduce heat and simmer until quinoa absorbs all of the water (about 10 mins or so).
  6. Add chickpeas to the apricot mixture, mix well and simmer for a few minutes more - until heated through.
  7. Transfer quinoa to a serving bowl and stir through spring onion, mint leaves and lemon juice until well combined.
  8. Serve and enjoy with the Apricot Chickpeas!

 

 Apricot Chickpeas

 

14 Comments on Apricot Chickpeas with Lemon Mint Quinoa

  1. Sophie33
    June 10, 2013 at 5:40 pm (4 years ago)

    Waw, what a georgous shiny dish! I think that combo of chickpeas & apricots is very strange! But I must try strange too! I bett that I will love it too! 🙂

    Your dish now looks way better then the old one! 😉 x

    Reply
    • * Vegan Sparkles *
      June 21, 2013 at 11:29 am (4 years ago)

      haha, strange is good! Or shall we say ‘exotic’? 🙂 x

      Reply
  2. Fern
    June 11, 2013 at 4:56 pm (4 years ago)

    Well that does look much more sophisticated!! 🙂
    I had to laugh… I made apricot chicken the first time I cooked for my boyfriend!

    Reply
  3. Jennifer
    June 18, 2013 at 12:42 am (4 years ago)

    The older I get the more and more I’m getting to be a chickpea freak! I have yet to try something like this, tho, I should! Sounds great!

    Reply
    • * Vegan Sparkles *
      June 20, 2013 at 12:26 pm (4 years ago)

      haha, you and me both, Jennifer. They’re such versatile little morsels! 🙂

      Reply
  4. Sally
    July 13, 2013 at 6:30 pm (4 years ago)

    I made these tonight, very nice! Have just recently found your blog. I am a vegetarian, in Perth, and I am eating more vegan meals this year.

    Thanks 🙂

    Reply
    • * Vegan Sparkles *
      July 14, 2013 at 8:26 pm (4 years ago)

      So glad to hear you liked them, Sally, and that you’re eating more vegan meals. It’s always lovely to hear from another Perthy! Welcome! 🙂

      Reply
  5. kat
    October 22, 2014 at 3:44 pm (3 years ago)

    y-um! this is delicious and is now one of my vegan favorites!

    Reply
    • Vegan Sparkles
      October 23, 2014 at 10:04 am (3 years ago)

      Oh I’m so happy to hear that, Kat! 🙂 x

      Reply
  6. Nancy @ imadethisdish
    December 29, 2014 at 10:38 am (2 years ago)

    Hi Bex! I am new to your blog. Thanks for sharing a great recipe with us. I love chickpeas and apricots individually. Never tried both at the same time. 😛 But 1+1= should be even better 😉

    Reply
    • Vegan Sparkles
      December 29, 2014 at 12:30 pm (2 years ago)

      Hi Nancy, so lovely to have you here! Ooh yes, you’ve gotta try them as a combo. Surprisingly delicious! 🙂 x

      Reply

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