Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, julienned
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 tablespoons sesame seeds (optional)
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger and sauté for 1 minute until fragrant.
- Add bell peppers, zucchini, carrot, and broccoli. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Add chickpeas, tamari, rice vinegar, and sesame oil. Stir well to combine.
- Cook for an additional 2-3 minutes until everything is heated through.
- Garnish with sesame seeds if desired and serve.
Are stir fried vegetables healthy?
A stir-fry is a great way to get a healthy dose of vegetables. If you add a little lean protein, a flavorful sauce, and serve your stir-fry over steamed brown rice, you’ve got a well-balanced meal. It’s also quick to make if you use precooked brown rice
chickpeas are healthy. In fact, chickpeas are nutrition all-stars! These edible seeds of flowering plants from the Fabaceae family are also known as legumes or pulses. Other nutrition power players in the same family include lentils, peas and peanuts.
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