Apricot chickpeas with spiced coconut rice

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After much thought, there was one homecooked meal I remembered fondly: apricot chicken. Maybe it was the sweetness that I loved so much…it was definitely tastier than a plate of mashed potato, peas and carrots, something else that I remember being served (and refusing to eat, haha). Or maybe it was the combination of the sweet/salty tastes. Either way, this was definitely one of my childhood favourites.

Apricot chickpeas with spiced coconut rice | Vie De La Vegan

My idea to recreate apricot chicken was to replace the chicken with chickpeas (the obvious choice!). I also wanted to make the French onion soup part from scratch because I like making life difficult I don’t like using pre-packaged convenience foods. Would you like some MSG soup? Errrr, no thanks.

Apricot chickpeas with spiced coconut rice | Vie De La Vegan

So here it is: my vegan version of apricot “chicken”. It wasn’t exactly how I remembered it; the original recipe never had silverbeet, or spiced coconut rice. But this version still has that same apricot-onion flavour. Tangy, sweet, yet savoury…perfection.

Apricot chickpeas with spiced coconut rice | Vie De La Vegan

Apricot chickpeas with spiced coconut rice.

A vegan version of apricot chicken. Chickpeas with a savoury apricot sauce, served with a lightly spiced coconut brown rice.
Recipe type: Main
Serves: 6 serves
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes


Spiced Coconut Rice

  • 1 1/2 cups brown rice
  • 3 cups water
  • 1/2 cup shredded coconut
  • 1 tsp cinnamon powder
  • 1/2 tsp ground black pepper

Apricot Chickpeas

  • 2 cups homemade French onion soup
  • 700 g canned apricots, drained (or use 2 cups fresh apricots)
  • 3 cups cooked chickpeas
  • 4 large silverbeet leaves, chopped


Spiced Coconut Rice

  • Combine all rice ingredients in a medium saucepan, bring to the boil, then simmer on low for 25-30 minutes or until water is absorbed and rice is cooked through.

Apricot Chickpeas

  • Meanwhile, blend the soup and apricots in a high speed blender.
  • Add to a frying pan and simmer for 20 minutes, until the liquid reduces and the mixture thicken
  • Add the chickpeas and silverbeet and cook for a further 5 minutes.
  • Remove from the heat and serve over rice.

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Greetings from the heart of Vie De La Vegan, where each dish we share is a chapter in a larger story of discovery, wellness, and the transformative power of a plant-based diet. My name is Julia, and I am thrilled to be your guide on this delightful culinary adventure.

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