Lemony Chickpea Stir Fry Vegan And Yum Recipes

CHICKPEA STIR FRY

Steps:

• Marinate the chickpeas in the tablespoon of tamari for 15 minutes. Set aside.
• Mix the sauce ingredients together in a small bowl and set aside.
• Heat a non-stick skillet over medium heat. Add about 2 tablespoons water. Add the onion and red bell pepper and stir fry a few minutes until the onion is slightly translucent.
• Next add the mushrooms to the skillet and stir fry for a couple more minutes.
• Add the chickpeas and stir fry until they are heated through.
• Give the sauce a good stir, then add it to the skillet. Stir until the sauce has thickened and the chickpeas and vegetables are well coated. Garnish with sliced green onion, if desired.
• Serve with Coconut Jasmine Rice or your favorite grain.

CHICKPEA STIR FRY

Steps:

• Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1 ½ hours or until desired tenderness is reached, drain and set aside. In a small bowl, whisk together the olive oil, soy sauce, water, brown sugar, sesame seeds, ginger, chili garlic sauce and cornstarch, set aside. In a large pan or wok, heat the oil over medium high heat. Add chopped garlic and cook about 1 minute. Add all vegetables except the chickpeas and cook 3 minutes over medium high heat. Add the sauce and stir-fry until the sauce glazes the vegetables and until vegetables are just tender but still crisp, about 4-5 minutes. Remove the pan from the heat and stir in the chickpeas and basil.

CHICKPEA AND VEGETABLE STIR FRY

Steps:

• Pour some boiling water into a wok and cook the veggies over high heat for 1 to 2 minutes. Drain them and set aside.
• Place all the ingredients of the sauce in the wok and cook them over medium-high heat for 5 minutes or until the sauce thickens.
• Add the veggies and the chickpeas and cook over medium-high heat for another 2 minutes.
• Serve with some sesame seeds on top.

LEMONY CHICKPEA STIR-FRY (VEGAN AND YUM)

Steps:

• Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas.
• Saute until the chickpeas are deeply golden and crusty.
• Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
• Stir in the kale and cook for one minute more.
• Remove everything from the skillet onto a large plate and set aside.
• In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
• Add the chickpea mixture back to the skillet, and remove from heat.
• Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.
• Turn out onto a platter and serve.

KALE CHICKPEA STIR-FRY WITH MISO PEANUT DRESSING

Steps:

• To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation.
• To make the kale and chickpeas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes.
• Serve with roasted sweet potatoes and drizzle peanut sauce on top. If there are sauce leftovers, store them in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.

LEMONY CHICKEN STIR-FRY

Steps:

• In a large skillet, heat the olive oil.
• Add the onion and cook over moderate heat, stirring until softened, 4 minutes.
• Add the garlic and cook for 1 minute.
• Add the chicken and cook over moderately high heat, stirring occasionally, until browned all over, 3 minutes.
• Stir in the soy sauce and sesame oil, season with salt and pepper and stir=fry until the chicken is cooked through, 3 minutes longer.
• Remove from the heat and stir in the lemon zest and lemon juice.
• Season with salt, pepper and soy sauce.
• Transfer the chicken to a platter, top with the slice scallion and serve with rice.