Crispy Chickpea and Veggie Stir Fry
Roasting chickpeas before adding them into the pan makes them extra crunchy, and they won’t break apart when stirring them with the rest of the vegetables. Photo Source
| Yield: 3 servings | Cook Time: 40 minutes |
Ingredients
2 tablespoons coconut oil
1 large red onion or 2 medium, chopped
2 large red bell pepper, chopped
3 cups bite-sized broccoli florets
3 cups button mushrooms
2 cups green beans, cut in half
2 (15 ounce) cans chickpeas, drained and rinsed
¼ cup soy sauce
3 cloves garlic, minced
2 tsp grated fresh ginger
1 tbsp red pepper flakes (or to taste)
Sesame seeds, for garnish
Preparation
Pour the chickpeas out on a baking tray and bake in the oven on 100º until browned. They go quickly so don’t let them burn!
Chop the rest of the vegetables and heat your pan on medium heat. Add 2 tbsp coconut oil.
Add the onions, half the garlic, ginger and a generous pinch of salt, cook until softened.
Spread the onions out to the side of the pan so that they form a ring with a space in the middle.
Add the green beans, mushrooms, and broccoli along with a splash of soy sauce, cook until bright green and softened.
Add in bell peppers, cook for 10 minutes, then the roasted chickpeas with the other half the garlic and the red pepper flakes.
Throw some sesame seeds on top, and you’re done!
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