It’s just a little surprising that it is been more than a season since I’ve made you a kick ass stir fry.

What’s even more amazing is the way i actually LICKED my dish clean after consuming a serving of the. That’s how you know it’s good, right? At least that’s could judge my formula development these days… plate licking.

Sorta kidding. Sorta not really.

This recipe originates from my real insufficient meat consumption lately. I’ve zero desire to consume meats and I’m not sure whether it’s because each time Tony and I are jointly that’s just about all I eat. Perhaps I’m attempting to make up for having less veggies in my diet? Who understands. Either way, this meatless stuff is certainly damn tasty.

It’s weird how some people are like Meats MEAT MEAT MEAT MEAT MEAT MEAT. As in, that could be their only meals group or something. No comprehendo right here because veggies basically make up the majority of my meals. Especially this time around of the entire year when you can find them poppin’ clean and flavorful from your farmer’s market.

Jeeze I’m just filled with adjectives today.

But seriously vegetables are best for the spirit and can easily be subbed in most meat-based meals… oh you understand, like that great tasting take-out orange chicken? Yeah, no worries I’ve got you covered because this CHICKPEA VEGGIE STIR-FRY is normally insane, uncontrollable deliciousness. So insane that I published it in all caps.

Kill me.

Best yet, this stir-fry is easy to make. Just whisk together an insanely scrumptious sauce with flavors of orange along with a hint of ginger. Saute chickpeas, just a little sesame essential oil and the ones million dollar veggies. Add sauce, let simmer. Serve over a bed of that very trendy quinoa and garnish as you’d like. That’s all you need for an incredible meatless meal.

Lastly Let me mention that meal is packing both protein and fiber. The tiny amount sugar is certainly all natural. And seriously I think it cost me like $8 to make this whole thing. Like I said… so superior to take-out. K like you bye.

Oh and if you get this to make sure to snap a photo, post it to Instagram and use the hashtag #ambitiouskitchen so I can see your creation!

4.0 from 1 reviews

Prep period:

15 mins

Cook time:

25 mins

Total time:

40 mins

Ingredients

1 teaspoon freshly grated ginger

1 tablespoon cornstarch (organic, favored)

zest of just one 1 orange

1 (15 oz) may chickpeas, rinsed and drained

1/2 red onion, coarsely chopped

3 garlic cloves, minced

1 large red bell pepper, sliced into thin strips

8 oz fresh green beans, trimmed and cut into 2 inch pieces

Green onion, for garnish

Crimson pepper flakes, if you want just a little heat!

Cooked Quinoa or brown rice, for offering if desired

Instructions

First help to make the sauce: Add the orange juice, honey, soy sauce, ginger, cornstarch, orange zest to a big bowl; whisk before cornstarch is dissolved. Reserve for later.

Next preheat a large skillet or skillet over medium-high warmth and add 1 tablespoon of the sesame oil. Add chickpeas, mix frequently and prepare until they begin turning slightly fantastic brown, about 5 minutes. Once chickpeas are cooked, transfer to a big bowl or dish and set aside for later. Keep carefully the heat in the pan.

Add another 1/2 tablespoon of sesame oil towards the pan (over medium-heat); add in onion and saute until onions become somewhat translucent and fantastic brown, about 3-4 mins. Next add garlic and bell pepper; cook for about 3 minutes until slightly softened. Next add in the green coffee beans and saute for 3-4 moments. You want them to still possess a small amount of crunch!

Pour the sauce into the pan. Stir frequently because the sauce will begin to thicken up. Add in chickpeas and mix again. Reduce temperature to medium low and let the sauce simmer and thicken even more, about 3-4 moments. Serve immediately over quinoa or brownish grain. Garnish with toasted sesame seeds, green onion and a little reddish colored pepper flakes, if desired. Serves 4.

To make gluten totally free: Please ensure that all your substances are gluten free, like the cornstarch as well as the soy sauce.

To make vegan: Make use of agave nectar rather than honey (for strict vegans).

Nutrition does not include quinoa or brown rice.

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