Chickpea and Vegetable Stir Fry
Jenna
December 29th, 2023
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Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Cooked brown rice or quinoa for serving
Instructions:
- In a large wok or skillet, heat 1 tablespoon of sesame oil over medium-high heat.
- Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- Add the broccoli, bell pepper, carrot, and snap peas to the wok. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
- Add the chickpeas to the vegetables and stir to combine.
- In a small bowl, whisk together soy sauce and maple syrup. Pour the sauce over the vegetables and chickpeas, stirring well to coat evenly. Cook for an additional 2-3 minutes.
- If you prefer a thicker sauce, mix cornstarch with water to create a slurry. Add the slurry to the wok and stir until the sauce thickens.
- Remove the wok from heat and drizzle with the remaining sesame oil.
- Serve the chickpea and vegetable stir fry over cooked brown rice or quinoa.
- Feel free to customize the recipe by adding your favorite vegetables or adjusting the seasonings to your liking. Enjoy your delicious and nutritious vegan stir fry!