Apricot Chickpeas with Lemon Mint Quinoa
Prep time
Cook time
Total time
From the kitchen of:
Serves: 2-4
  • 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
  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!
Recipe by Vegan Sparkles with Rebecca Weller at https://vegansparkles.com/2013/06/09/apricot-chickpeas/