🌱Homemade soy-ginger-BBQ chickpea veggie stir-fry🌱My eldest never got to try this one because by the time she came home, her sisters and dad had eaten it all. Ok…I’m guilt too🤣! I’m going to make it again for her today. It’s really easy…great one to have on repeat.
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- 2 tsp minced garlic
- 2 tsp ginger finely minced
- 1/2 cup ketchup preferably low-sodium, low-sugar
- 1/4 cup soy sauce or tamari preferably low-sodium
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- maple syrup to taste
- 1 15oz can chickpeas
- smoked paprika powder
- 1 tbsp oil
- 1 large red bell pepper rougly chopped
- 3 cups broccoli florets
- 8 oz cremini or baby bella mushrooms thickly sliced
- grain of choice
- Whisk together all ingredients for the sauce. Add maple syrup to taste.
- Lightly blanch (boil for a couple minutes and run under cold water) approximately 3
cups broccoli florets.
- Drain and rinse 1-15oz can chickpeas and dry by rubbing between paper towels. Toss the
chickpeas with a generous amount of smoked paprika. Sauté in skillet in a
little neutral oil until crispy, adding more smoked paprika as desired.
- Add 1 large red bell pepper (roughly chopped) and the blanched broccoli to skillet and sauté a few more minutes until veggies start to brown, adding more oil (or veggie
broth/water) as needed.
- Add 8oz cremini or baby bella mushrooms (thickly sliced) and a little water to just cover bottom of skillet. Cover and cook on medium-high for a few minutes to lightly steam
- Remove lid and give veggies a good stir so mushrooms cook through. Reduce heat to medium-low and add sauce. Continue to cook while stirring until sauce warmed through thickens a little.
- Serve with preferred grain.