Vegan Chickpea Stirfry Bowl

Ingredients

• 1 large onion, diced
• 8 cloves of garlic, minced
• 2 tablespoons fresh finely chopped ginger
• 2 (8 oz) cans of water chestnuts, drained
• 1 (8 oz) can of cut baby corn, drained
• 10 oz bag of frozen broccoli
• 2 (15 oz) cans of chickpeas, drained
• olive oil
• brown rice, for serving
• one batch of homemade stir fry sauce (or store bought teriyaki sauce)

Directions

1. Preheat oven to 450 degrees
2. Start cooking rice while you prepare the stir fry (I used a rice cooker for convenience)
3. Drain chickpeas and spread on a baking sheet in one layer. Add ⅛ cup of olive oil and toss well to coat
4. Roast chickpeas for 15-18 minutes, stirring at 10 minutes, until crisp but not burnt
5. Add the onion, garlic, ginger, water chestnuts, and baby corn to a bowl and toss to combine
6. Turn a burner on medium high heat and coat a stainless steel skillet with olive oil to cover the bottom
7. Once hot, add in the veggies from the bowl and sautee for 8-10 minutes, until crispy. Stir often to avoid sticking
8. Make one batch of homemade stir fry sauce according to instructions
9. Once veggies start to crisp, add in the homemade stir fry sauce and the frozen broccoli and cook on medium high heat for 5 minutes, or until sauce thickens and broccoli is cooked
10. Once chickpeas are done, add them to the skillet mixture and stir.
11. Serve over brown rice

Source

Tweet