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Homemade soy-ginger-BBQ chickpea veggie stir-fryMy eldest never got to try this …


🌱Homemade soy-ginger-BBQ chickpea veggie stir-fry🌱My eldest never got to try this one because by the time she came home, her sisters and dad had eaten it all. Ok…I’m guilt too🤣! I’m going to make it again for her today. It’s really easy…great one to have on repeat.
🌱Recipe: 🌱Sauce: whisk together: 2 tsp minced garlic, 2 tsp finely minced ginger, 1/2 cup ketchup (preferably low-sodium, low-sugar), 1/4 cup low-sodium soy sauce or tamari, 2 tbsp rice vinegar, 1 tsp sesame (or toasted sesame) oil. Whisk and add maple syrup to taste. 🌱Lightly blanch (boil for a couple minutes and run under cold water) approximately 3 cups broccoli florets. Drain and rinse 1-15oz can chickpeas and dry by rubbing between paper towels. Toss the chickpeas with a generous amount of smoked paprika. Sauté in skillet in a little neutral oil until crispy, adding more smoked paprika as desired. Add 1 large red bell pepper (roughly chopped) and the blanched broccoli to skillet and sauté a few more minutes until veggies start to brown, adding more oil (or veggie broth/water) as needed. Add 8oz cremini or baby bella mushrooms (thickly sliced) and a little water to just cover bottom of skillet. Cover and cook on medium-high for a few minutes to lightly steam the veggies. Remove lid and give veggies a good stir so mushrooms cook through. Reduce heat to medium-low and add sauce. Continue to cook while stirring until sauce warmed through thickens a little. Serve with preferred grain. .
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