Vegan Chickpea and Vegetable Stir-Fry

Nutrition Facts

What You'll Need

Ingredients

• 1.5 cups cooked chickpeas
  • can also use canned chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 3 garlic cloves
  • minced
• 1 tablespoon fresh ginger
  • grated
• 2 cups broccoli florets
• 1 red bell pepper
  • sliced
• 1 carrot
  • thinly sliced
• 1 cup snap peas (optional)
• 3 tablespoons soy sauce or tamari
  • use tamari for gluten-free
• 1 tablespoon maple syrup or agave nectar (optional)
• 1 teaspoon toasted sesame oil (optional)
• 2 green onions (optional)
  • sliced, for garnish
• 1 teaspoon sesame seeds (optional)
  • for garnish
• 4 cups cooked rice or noodles
  • for serving

Instructions

1. Heat olive oil in a large frying pan or wok over medium heat.
2. Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.

   Sauté garlic and ginger (2:00)
   Be careful not to burn the garlic.
3. Add broccoli florets, sliced red bell pepper, carrot, and snap peas (if using). Stir-fry for about 5-7 minutes until vegetables are tender-crisp.

   Cook vegetables (7:00)
4. Add the cooked chickpeas to the pan and stir to combine.
5. Pour in soy sauce (or tamari), maple syrup (if using), and toasted sesame oil. Stir well to coat all ingredients.
6. Cook for another 3-4 minutes until everything is heated through and flavors are combined.

   Combine flavors (4:00)
7. Serve the stir-fry hot over cooked rice or noodles, garnished with sliced green onions and a sprinkle of sesame seeds if desired.