Chickpea & Vegetable Stir-Fry

Method

15 min prep · 15 min cook

1. Blend the frozen banana, frozen berries, and plant-based milk until smooth.

2. Pour the smoothie into a bowl.

3. Top with your favorite toppings.

4. Prepare all the vegetables by washing, peeling, and cutting them into bite-sized pieces. Make sure the chickpeas are drained and rinsed.,

5. Heat the olive oil in a large pan or wok over medium heat. Add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.,

6. To the pan, add the sliced bell peppers, zucchini, carrot, and broccoli. Stir-fry for about 5-7 minutes, or until the vegetables are just tender but still crisp.

7. Stir in the chickpeas, soy sauce, maple syrup, and grated ginger. If using, add the sesame oil now for an extra layer of flavor. Season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally to ensure the vegetables and chickpeas are well-coated with the sauce and heated through.

8. Once everything is cooked and nicely combined, remove from heat. Serve your Vegan Chickpea and Vegetable Stir-Fry hot. For a final touch, sprinkle sesame seeds and sliced green onions on top for garnish.

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