Vegan Chickpea and Vegetable Stir-Fry

American · 40 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 1 can (15 oz) Canned chickpeas
• 2 medium Bell peppers (mixed colors)
• 2 cups Broccoli florets
• 2 medium Carrots
• 3 tbsp Soy sauce (reduced sodium)
• 3 cloves Garlic cloves
• 1 inch piece Fresh ginger
• 1 tbsp Sesame oil
• 1 tbsp Vegetable oil
• 2 stalks Green onions
• 1 tbsp Sesame seeds

Method

1. Drain and rinse the chickpeas; set aside.
2. Chop the bell peppers, broccoli into bite-sized pieces, and carrots into thin strips. Mince garlic and ginger. Slice green onions.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; cook for 30 seconds until fragrant.
4. Add bell peppers, broccoli, and carrots; stir-fry for about 5-7 minutes until vegetables are tender-crisp.
5. Add chickpeas, soy sauce, and sesame oil; cook for another 5 minutes, stirring occasionally to combine flavors.
6. Remove from heat and sprinkle with sliced green onions and sesame seeds.
7. Serve hot over steamed rice or noodles if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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