Chickpea and Vegetable Stir Fry

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!