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
Ingredients
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
Instructions
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.