Download Stashcook Now. Get the best meal planning app for your family.

Chickpea-Spinach Stir-Fry with Apricots, Quinoa & Almonds Recipe

Chickpea-Spinach Stir-Fry with Apricots, Quinoa & Almonds recipe


This is a yummy dish with chickpeas and spinach. It has sweet apricots and crunchy almonds. We use quinoa instead of couscous. It's a warm and healthy meal that makes you feel good.


24 fl oz vegetable broth
2 x (15 oz) cans garbanzo beans (chickpeas), drained and rinsed
3 cloves garlic, minced
1 large bunch spinach, stems removed and leaves chopped
1/2 cup slivered almonds
1/4 cup dried apricots, chopped
1 cup quinoa
1 large red onion, thinly sliced
1/4 tsp ground cumin
1/4 tsp paprika
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1/2 tsp salt


In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, stir, and reduce heat to low. Cover and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork before serving.
While the quinoa is cooking, heat a large skillet over medium heat. Add almonds and toast for about 3 minutes, or until golden and fragrant. Transfer to a plate and set aside.
In the same skillet, heat the olive oil over medium heat. Add the red onion and garlic; cook, stirring occasionally, until the onion is soft, about 5 minutes.
Add the drained chickpeas to the skillet with the cumin, paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the chickpeas are lightly browned.
Gradually add the spinach to the skillet, stirring until wilted, about 3 minutes.
Stir in the chopped apricots and cook for an additional 2 minutes, or until the apricots are warm.
To serve, spoon the quinoa onto plates, top with the chickpea-spinach mixture, and sprinkle with toasted almonds.

© Copyright 2024 Stashbox Ltd. All rights reserved.