Better than Meat: Why Didn’t I Know About This Chickpeas Recipe?

Chickpea and Vegetable Stir-Fry

Ingredients:

• 2 cups canned chickpeas (drained and rinsed)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)
• Cooked rice or quinoa (to serve)

Instructions:

1. Prepare the Chickpeas:
   • Drain and rinse the canned chickpeas thoroughly under cold water. Set aside.
2. Heat the Oil:
   • In a large skillet or wok, heat the olive oil over medium-high heat.
3. Cook the Aromatics:
   • Add the chopped onion to the skillet and sauté until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for an additional 1 minute, until fragrant.
4. Add Vegetables:
   • Add the bell pepper, zucchini, broccoli, and carrot to the skillet. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
5. Season the Dish:
   • In a small bowl, mix the soy sauce or tamari, maple syrup, smoked paprika, ground cumin, and ground coriander.
   • Pour the sauce over the vegetables and stir well to coat.