Apricot Chickpeas with Lemon Mint Quinoa

 
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

Rebecca Weller - Vegan Sparkles

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 2 -4

Ingredients

  

• 2 x 425g/15oz cans organic Chickpeas drained and rinsed
• 825 g/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
• 1/2 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
• 1/4 cup chopped fresh Mint leaves
• Squeeze fresh Lemon Juice

Instructions

 

• Empty Apricots and juice into a food processor and process on low speed until smooth.
• Heat Coconut Oil in a large pan over medium heat.
• Add onions and herbs & spices and sauté until onion is translucent.
• Add apricot liquid and simmer until liquid is reduced by half.
• 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).
• Add chickpeas to the apricot mixture, mix well and simmer for a few minutes more - until heated through.
• Transfer quinoa to a serving bowl and stir through spring onion, mint leaves and lemon juice until well combined.
• Serve and enjoy with the Apricot Chickpeas!