Chickpea stir fry

Chickpea stir fry

Ingredients

serves 2
  • •100g rice or noodles
  • •1 tbsp sesame oil
  • •½ onion, chopped
  • •1 garlic clove, minced
  • •1 400g can chickpeas, drained and rinsed
  • •60g spinach

  • Any 2 veggies:

  • •1 pepper, chopped
  • •¼ broccoli, chopped into florets
  • •150g mushrooms, sliced
  • •150g baby corn, chopped
  • •150g sugar snap peas

  • Any sauce:

  • •Almond stir fry sauce (see recipe)
  • •Lemon, ginger and ponzu stir fry sauce (see recipe)
  • •Miso and ginger stir fry sauce (see recipe)
  • •Sesame, ginger and lime stir fry sauce (see recipe)

  • Toppings

  • •2 tsp sesame seeds

Directions

Cooking mode
  1. 1. Cook the rice or noodles.
  2. 2. In a large pan, heat the sesame oil over a medium heat. Add the onion and cook for a few minutes until softened. Add the garlic and veggies and cook for 5 minutes. Stir in the chickpeas.
  3. 3. Make the sauce. Add to the pan and cook for 5–10 minutes, until heated through and thickened slightly. Add a few tbsp water as needed.
  4. 4. Stir through the spinach until wilted. Serve with the rice or noodles and top with sesame seeds.
Baker Beanie Author

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