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Chickpea and vegetable stir-fry with brown rice
Pair this Chickpea and Vegetable Stir-Fry with a side of mixed greens or a light cucumber salad for added freshness. Feel free to customize with your favorite herbs and spices to enhance the flavors.
1 cup cooked brown rice (organic, if possible)
1 can (15 oz) chickpeas, drained and rinsed
1 cup broccoli florets
1 bell pepper, thinly sliced
1 medium zucchini, sliced
1 carrot, julienned
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon grated ginger
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh cilantro for garnish
In a large skillet, heat olive oil over medium heat.
Add minced garlic and grated ginger, sauté until fragrant.
Add broccoli, bell pepper, zucchini, and carrot to the skillet. Cook until vegetables are tender-crisp.
Incorporate chickpeas into the vegetable mixture and stir well.
Pour in soy sauce, sesame oil, and red pepper flakes (if using). Stir to combine.
Season with salt and pepper to taste.
Serve the stir-fry over a bed of cooked brown rice.
Garnish with fresh cilantro and enjoy your protein-packed, low-carb delight!
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