Teriyaki Chickpea and Veggie Stir Fry

Teriyaki Chickpea and Veggie Stir fry

Teriyaki Chickpea and Veggie Stir Fry

Well, this made up for my not so great things I made for Super Bowl (in my mind). This is something Josh and I both enjoy and it’s easy and quick for a tasty weeknight meal. I used the oil free teriyaki recipe I made for my noodle bowl last week and stir fried chickpeas with broccoli, carrots, baby bella mushrooms, scallions, and spinach then mixed the teriyaki in to top rice. I cooked some brown basmati rice in my new rice cooker (it’s amazing!) and it came together really quickly. You can use whatever veggies you have on hand, fresh or frozen, to make a stir fry.

                                                       Teriyaki Chickpea and Veggie Stir Fry

Serves 4

4 cups brown basmati rice, cooked

1 can garbanzo beans, drained and rinsed

2 cups broccoli florets

1 cup shredded carrots

1 1/2 cups baby bella mushrooms, sliced

2 cups baby spinach leaves

4 scallions, thinly sliced, set aside some of the green tops for servnig

                                                        Oil Free Teriyaki Sauce

1/4 cup low sodium soy sauce

1/2 cup coconut aminos

1 tsp minced ginger

1 tsp minced garlic

2 tbsp pure maple syrup

1 tbsp cornstarch

  1. Rinse and cook rice according to directions on bag.
  2. In a large wok, stir fry broccoli, mushrooms, carrots, spinach and chickpeas on medium high heat with a few tbsp of water until vegetables are tender but still have color.
  3. Mix teriyaki sauce in a large mixing cup and then add to chickpea mixture. Cook a few minutes on low until thickened.
  4. Top your bowl of rice with the stir fry and sprinkle with scallions.

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