BBQ Chickpea Veggie Stir-Fry

🌱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.

BBQ Chickpea Veggie Stir-Fry

This vegetable stir-fry is packed with flavor and easy to make!

Course Dinner, Side Dish

Cuisine Asian-Inspired

Keyword Plant-Based Dinner, Recipe, Stir-Fry, Vegan, Vegan Bowl

Prep Time 15

Cook Time 15

Total Time 30

Servings

Author Nisha

Ingredients

Sauce

2 tsp garlic minced
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

Stir-Fry

1 15oz can chickpeas
smoked paprika powder
1 tbsp oil
1 large red bell pepper rougly chopped
3 cups broccoli florets
8 oz cremini mushrooms or baby bella mushrooms, thickly sliced
grain of choice

Instructions

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
the veggies.
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.