It’s been a long Thursday at work and you come home to a hungry family eagerly awaiting their next meal but all you want to do is kick back and have a nice bubble bath. Well for days here is a simple yet delicious stir fry that can be done in under 25 minutes with no hassle whatsoever.
It’s weird how kids today are like CHICKEN CHICKEN CHICKEN. Like it is the only food group that exists. This is completely alien to me as veggies basically make up most of my meals. Especially this time of the year when you can find them growing fresh and flavorful in your nearby farms.
Jokes apart veggies are good for the soul and can easily substituted in most chicken recipes – like that delicious orange chicken from your favorite Chinese restaurant? No worries I’ve got you covered because this CHICKPEA VEGGIE STIR-FRY is so insane and out of control that your kids will even forget for a moment that chicken even exists.
But what I like best about this recipe is that it is absolutely simple to make and is a savior on Tiring Thursdays. Just whisk together an insanely scrumptious sauce with flavors of orange and a hint of ginger. Sauté chickpeas, a little sesame oil and those million dollar veggies. Add sauce, let simmer. Serve over a bed of that super trendy quinoa and garnish as you’d like. That’s all you need for an amazing chickenless meal.
- For the sauce:
- 3/4 cup freshly squeezed orange juice
- 2 tablespoons honey (or agave nectar)
- 2 tablespoons organic soy sauce
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch (organic, preferred)
- zest of 1 orange
- For the stir-fry
- 1 1/2 tablespoon toasted sesame oil, divided
- 500g oz chickpeas, soaked for 8+ hours
- 1/2 red onion, coarsely chopped
- 3 garlic cloves, minced
- 1 large red bell pepper, sliced into thin strips
- 250g fresh green beans, trimmed and cut into 2 inch pieces
- Green onion, for garnish
- Toasted sesame seeds, for garnish
- Red pepper flakes, if you like a little heat
- Cooked Quinoa or brown rice
- First make the sauce: Add the orange juice, honey, soy sauce, ginger, cornstarch, orange zest to a large bowl; whisk until the cornstarch is dissolved. Set aside for later.
- Next preheat a large skillet or pan over medium-high heat and add in 1 tablespoon of the sesame oil. Add chickpeas, stir frequently and cook until they begin turning slightly golden brown, about 5 minutes. Once chickpeas are cooked, transfer to a large bowl or plate and set aside for later. Keep the heat in the pan.
- Add the other 1/2 tablespoon of sesame oil to the pan (over medium-heat); add in onion and saute until onions become slightly translucent and golden brown, about 3-4 minutes. Next add in garlic and bell pepper; cook for about 3 minutes until slightly softened. Next add in the green beans and saute for 3-4 minutes. You want them to still have a little bit of crunch!
- Pour the sauce into the pan. Stir frequently as the sauce will start to thicken up. Add in chickpeas and stir again. Reduce heat to medium low and let the sauce simmer and thicken some more, about 3-4 minutes. Serve immediately over quinoa or brown rice. Garnish with toasted sesame seeds, green onion and a little red pepper flakes, if desired. Serves 4.