Vegan Chickpea and Vegetable Stir-Fry

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups mixed vegetables (such as bell peppers, broccoli, snap peas, carrots)
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce (or tamari for gluten-free option)
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• Cooked brown rice or quinoa for serving
• Sesame seeds and chopped green onions for garnish

Nutritional Information (per serving)

• Calories: 380
• Protein: 15g
• Fat: 10g
• Carbohydrates: 60g
• Fiber: 12g
• Micronutrients: Rich in Vitamin C, Vitamin K, Folate, Iron, and Potassium

Preparation

1. Heat sesame oil in a large pan or wok over medium heat.
2. Add onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
3. Add mixed vegetables and chickpeas. Cook for 5-7 minutes until vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce and maple syrup. Pour over the vegetables and chickpeas. Stir well to combine.
5. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
6. Serve the stir-fry over cooked brown rice or quinoa.
7. Garnish with sesame seeds and chopped green onions before serving.