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Chickpea Stir Fry

Chickpea Stir Fry

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Vegetarian

Cook Time

130 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Sauce

1/8 cup olive oil or peanut oil
1/4 cup soy sauce low sodium
1/4 cup water
1 1/2 tbsps sugar brown
1 tbsp sesame seeds
1 tsp ginger fresh; minced
1/2 tsp chili garlic sauce
1 1/2 tsp cornstarch

Stir Fry

1 cup chickpeas dried
1 tbsp canola oil or olive oil
2 cloves garlic chopped
3 green onions cut into 2-inch pieces
2 cups broccoli small florets
3 ounces snow peas
3 medium carrot cut into ¼ inch slices
1 bell pepper red; thinly sliced
1 cup baby corn drained and cut in half
1 8 oz can water chestnuts drained and sliced
1 cup basil fresh; lightly packed leaves

Instructions

Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1-½ hours or until desired tenderness is reached, drain and set aside.
In a small bowl, whisk together the olive oil, soy sauce, water, brown sugar, sesame seeds, ginger, chili garlic sauce and cornstarch, set aside.
In a large pan or wok, heat the oil over medium high heat. Add chopped garlic and cook about 1 minute. Add all vegetables except the chickpeas and cook 3 minutes over medium high heat. Add the sauce and stir-fry until the sauce glazes the vegetables and until vegetables are just tender but still crisp, about 4-5 minutes. Remove the pan from the heat and stir in the chickpeas and basil. Serve and enjoy!