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Dishes from Our Gourmet Gurus
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Mains
- Chickpea Stir Fry
Ingredients
For 4 Person(s)
Sauce
- 1/8 cup olive or peanut oil
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1 1/2 tbsp brown sugar
- 1 tbsp minced fresh ginger
- 1/2 tsp chili garlic sauce
- 1 1/2 tsp cornstarch
Stir Fry
- 1 cup chickpeas
- 1 tbsp canola or olive oil
- 2 cloves garlic, chopped
- 3 green onions, cut into 2 inch pieces
- 2 cups small broccoli florets
- 3 oz snow peas
- 3 medium carrots cut into 1/4 inch slices
- 1 red bell pepper thinly sliced
- 1 cup baby corn, drained and cut in half
- 1 8 oz can sliced water chestnuts, drained
- 1 cup lightly packed fresh basil leaves, larger leaves torn in half
Directions
Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1 ½ hours or until desired tenderness is reached, drain and set aside.
In a small bowl, whisk together the olive oil, soy sauce, water, brown sugar, sesame seeds, ginger, chili garlic sauce and cornstarch, set aside.
In a large pan or wok, heat the oil over medium high heat. Add chopped garlic and cook about 1 minute. Add all vegetables except the chickpeas and cook 3 minutes over medium high heat. Add the sauce and stir-fry until the sauce glazes the vegetables and until vegetables are just tender but still crisp, about 4-5 minutes. Remove the pan from the heat and stir in the chickpeas and basil.
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