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Apricot Chickpeas with Lemon Mint Quinoa

Rebecca Weller - Vegan Sparkles
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2 -4


  • 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


  • 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!