Dinner · recipe · vegetable · vegetarian

Chickpea Veggie Stir Fry

This week Dad has been working the late shift and without him here I feel less inspired to cook. The kiddos and I have been eating a lot of boxed pasta and canned sauce, so tonight I thought I’d make something fresh and healthy. I’ve been running during the day since Dad is home during the day and I’m craving some serious nutrition! I might be the hangriest monster of them all today!

Tonight for dinner the kiddos and I are having chickpea stir fry. It’s fast and easy and my kids love bright coloured vegetables. I know, I have weird kids! It’s super yummy too! The chickens love it when I cook stir fry too cause they love the left over veggie cores and ends.

Chickpea Stir Fry

Over medium heat in wok or fry pan sautée for a few minutes:

1 tbsp olive oil
1 tbsp sesame oil
1 chopped onion
3 cloves chopped garlic
1 diced mild hot pepper deseeded
About 1-2″ chopped ginger
1 tbsp sesame seeds
Lots of ground black pepper
1 tspn salt

Add :

2 tbsp brown sugar
1 tbsp rice vinegar
3 tbsp soy sauce
A variety of chopped veggies (I used carrots, celery, yellow pepper and zucchini)
I can of drained and rinsed chickpeas

Cook for 5-7 minutes, you want to keep the veggies crisp

Serve on rice or noodles

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5 thoughts on “Chickpea Veggie Stir Fry

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