Vegetable Stir Fry with Chickpeas
If you made a promise to yourself to eat more veggies (or less meat) this year, put this Vegetable Stir Fry with Chickpeas on your menu rotation! It’s a quick, one pan dish that’s ridiculously easy to make and full of flavor and crunch!
Servings 2
Ingredients
- 1 tbsp. olive oil
- 2 cloves garlic minced
- 1/2 tbsp fresh ginger minced
- 1/3 cup onion chopped
- 1 cup carrot chips halved
- 3 cups broccoli florets chopped
- 1 red bell pepper. sliced
- 1 cup mushrooms sliced
- 1 - 15 oz. can chickpeas rinsed and drained
- 3 tbsp. coconut aminos or low sodium soy sauce
- Sesame seeds for garnishing
Instructions
- Heat olive oil in a wok over medium heat.
- Add garlic, ginger, and onion and cook until fragrant, about 1-2 minutes.
- Add the carrots and cook for 2 minutes.
- Then, add the remaining vegetables and chickpeas to the wok and stir fry about 8 minutes.
- Stir in the coconut aminos and stir fry for 3-4 more minutes.
- Then, sprinkle with sesame seeds and serve over brown rice, if desired.