Chickpea And Vegetable Stir-Fry
Ingredients list:
- One can (15 oz) of rinsed and drained chickpeas
- One cup florets of broccoli
- One thinly sliced bell pepper, any color
- One carrot, thinly sliced
- One sliced zucchini
- 1 cup of trimmed snap peas
- Three minced garlic cloves
- One tablespoon of grated ginger
- Three tablespoons of soy sauce (you can use tamari if you're gluten-free)
- One tablespoon of sesame oil
- One tablespoon of agave nectar or maple syrup
- One tablespoon cornstarch (to thicken, if desired)
- Two sliced green onions (for garnish)
- Sunflower seeds (as a garnish)
- cooked quinoa or brown rice (to serve)
Step By Step Guidelines:
1. Get the sauce ready:
- Combine the maple syrup, sesame oil, and soy sauce in a small bowl. You can add cornstarch and stir until thoroughly blended if you like your sauce thicker.
2. Stir-Fry:
- A big wok or skillet should be heated to medium-high heat. For nonstick surfaces, add a small amount of water or vegetable broth.
- Add grated ginger and minced garlic to the pan. Sauté until aromatic, one to two minutes.
3. Include Veggies:
- To the pan, add the bell pepper, zucchini, carrot, broccoli, and snap peas. Stir-fry the vegetables for five to seven minutes, or until they are crisp-tender.
4. Add the sauce and chickpeas:
- Place the cooked sauce in the pan after adding the chickpeas. Coat the vegetables and chickpeas with the sauce by giving them a good stir. Simmer for a further two to three minutes.
5. Modify the seasoning:
- If necessary, taste and adjust the seasoning. Adjust the amount of soy sauce or maple syrup to suit your taste.
6. Serve:
- Serve the cooked quinoa or brown rice with the chickpea and veggie stir-fry.
- Add sesame seeds and sliced green onions as garnish.
7. Have fun:
- Savor your tasty and nourishing plant-based dinner!
You are welcome to alter this stir-fry by adding your own veggies or tofu for an additional protein boost. You can adjust the recipe to your taste by experimenting with different vegetables and sauces.
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