Ingredients
| 2 tins chickpeas |
| 825 g apricots |
| 1 small onion |
| 1 dash coconut oil |
| 1 tsp ginger |
| 1 tsp garlic |
| 1 tsp cumin |
| 1 tsp coriander |
| ½ tsp turmeric |
| 1 tsp vegetable stock |
| 1 cup quinoa |
| 2 cups water |
| 1 whole spring onion |
| ¼ cup mint leaves |
| 1 dash lemon juice |
Preparation
Read full directions on Rebecca Weller - Vegan Sparkles at https://vegansparkles.com/2013/06/09/apricot-chickpeas/
