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

Name: Chickpea-Spinach Stir-Fry with Apricots, Quinoa & Almonds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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

Stashcook

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.

Ingredients

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

Method

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.

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