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?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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