Chickpea Stir-Fry

Name: Chickpea Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Extra-Virgin Olive Oil; Onion; White Mushrooms; Cauliflower; Celery; Red Bell Pepper; Sugar Snap Peas; Garlic Cloves; Coconut Aminos; Sea Salt; Black Pepper; Chickpeas

Recipe by Tina Gravalos

Ingredients

Time

15m

Serves

An easy stir-fry to whip up using tons of veggies and chickpeas for additional fibre and some protein. It’s super versatile so you can use any veggies you would like.

Quick Meal

Gluten-Free

Vegetarian

Ingredients

2 Tbsp

Extra-Virgin Olive Oil

1 small

Onion

sliced

1 cup

White Mushrooms

sliced

1 1/2 cups

Cauliflower

chopped into florets

2 stalks

Celery

sliced

Red Bell Pepper

sliced

1 cup

Sugar Snap Peas

Garlic Cloves

minced

2 Tbsp

Coconut Aminos

1/2 tsp

Sea Salt

1/2 tsp

Black Pepper

1 14oz can

Chickpeas

drained and rinsed

Instructions

Heat olive oil in a large frying pan over medium heat and add the onions. Saute for 3-4 minutes.

Add the mushrooms and saute for 2-3 minutes.

Add the cauliflower, celery, pepper, and sugar snap peas. Add the minced garlic, coconut aminos, sea salt, black pepper and stir. Saute for 4-5 minutes.

Add the chickpeas and cook until the vegetables are cooked to your liking.

Taste and add more flavour if needed.

Serve with rice.

Store leftovers in an airtight container in the fridge for up to 3 days.

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Chickpea Stir-Fry

Recipe by Tina Gravalos

Ingredients

Time

15m

Serves

An easy stir-fry to whip up using tons of veggies and chickpeas for additional fibre and some protein. It’s super versatile so you can use any veggies you would like.

Quick Meal

Gluten-Free

Vegetarian

Ingredients

2 Tbsp

Extra-Virgin Olive Oil

1 small

Onion

sliced

1 cup

White Mushrooms

sliced

1 1/2 cups

Cauliflower

chopped into florets

2 stalks

Celery

sliced

Red Bell Pepper

sliced

1 cup

Sugar Snap Peas

Garlic Cloves

minced

2 Tbsp

Coconut Aminos

1/2 tsp

Sea Salt

1/2 tsp

Black Pepper

1 14oz can

Chickpeas

drained and rinsed

Instructions

Heat olive oil in a large frying pan over medium heat and add the onions. Saute for 3-4 minutes.

Add the mushrooms and saute for 2-3 minutes.

Add the cauliflower, celery, pepper, and sugar snap peas. Add the minced garlic, coconut aminos, sea salt, black pepper and stir. Saute for 4-5 minutes.

Add the chickpeas and cook until the vegetables are cooked to your liking.

Taste and add more flavour if needed.

Serve with rice.

Store leftovers in an airtight container in the fridge for up to 3 days.