Chickpea and Vegetable Stir Fry
Have you ever tried to make a stir-fry recipe using chickpeas? I used rice or noodles before, but I'm in love with this chickpea and vegetable stir-fry now.
Servings: 4
Calories: 234kcal
Ingredients
- ½ red onion julienned
- ½ red bell pepper julienned
- 8 Brussels sprouts quartered
- 1 15-ounce can chickpeas drained
- Sesame seeds optional
For the sauce:
- ½ cup water
- ¼-1/2 cup soy sauce or tamari
- 2 tablespoon coconut or cane sugar
- 2 teaspoon cornstarch
- Sriracha sauce to taste
Instructions
- Pour some boiling water into a wok and cook the veggies over high heat for 1 to 2 minutes. Drain them and set aside.
- Place all the ingredients of the sauce in the wok and cook them over medium-high heat for 5 minutes or until the sauce thickens.
- Add the veggies and the chickpeas and cook over medium-high heat for another 2 minutes.
- Serve with some sesame seeds on top.
Notes
- Nutritional info has been calculated by using ¼ cup of soy sauce. Sriracha sauce is not included.
Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 32.9g | Protein: 7.6g | Fat: 1.3g | Saturated Fat: 0.2g | Sodium: 1209mg | Fiber: 6.5g | Sugar: 4.4g
