Veggie Loaded Chickpea Stir Fry

Prep Time 10 min Cook Time 10 min Serves 4 servings     adjust servings

This healthy stir fry is a great way to use leftover veggies. Vegan, gluten free and grain free! Paleo option as well.

Ingredients

  • 1 T oil (I used avocado oil )
  • 1 red pepper, cut in thin strips
  • 1 orange pepper, cut in thin strips
  • 1/2 T minced ginger
  • 2-3 cloves garlic, minced
  • 1/2 head small cabbage, cut in thin strips
  • 2 large carrots, shredded
  • 1 1/2 cups cooked chickpeas OR 1 can chickpeas, drained and rinsed
  • 2 T coconut aminos (you can also use soy sauce or tamari)
  • 1 head broccoli, cut into florets
  • Optional garnish: 1 T toasted sesame seeds and 1/4 cup green onions

Instructions

  1. In a large saute pan , on medium heat, add the oil, ginger, garlic and peppers. Stir well. Cover for 1 minute.
  2. Then add the cabbage and carrots, stir well and cover again.
  3. Next add in the chickpeas and coconut aminos. Stir well and cover for a few minutes.
  4. Lastly add broccoli and cover for another few minutes. Just to let the broccoli slightly soften.
  5. Garnish with toasted sesame seeds and green onions.
  6. Serve.

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Recipe Notes

Keep this in the fridge for up to 5 days. Enjoy!

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