Fancy a quick, delicious and healthy dish? Then this easy chickpea stir-fry is just what you need. Satisfying, aromatic and rich in valuable fiber and phytochemicals. Vegan, gluten free and high in fiber.
FOR THE CHICKPEA PAN Heat a frying pan or pot until hot. Pour in the oil and sauté the onion and garlic.
15 ml Olive oil, 1 Piece red onion, 2 Piece Garlic cloves
Add red bell bell pepper and zucchini. Stir, cover and steam for 10 minutes.
1 Piece red bell bell pepper, 1 Piece Zucchini
In the meantime SAUCE make To do this, provide a small bowl, add maple syrup, tamari, tahini, rice wine vinegar and almond paste and stir until everything is evenly combined. Set aside.
30 ml Tamari, 15 g Tahini, 15 ml Rice wine vinegar, 15 g Almond paste, 15 ml maple syrup
Once the vegetables have softened a bit, add the spinach, chickpeas and sesame seeds and stir to thaw. Add the sauce and bring to the boil again. Season to taste and divide into plates.
150 g Spinach, 400 g Chickpeas, 1 tbspn Sesame seeds
Garnish with sesame seeds and cilantro and enjoy!Store leftovers in an airtight container in the refrigerator for up to 3 days (without rice) or freeze.
Sesame seeds, Fresh coriander leaf, Light and dark sesame seeds