Thai Style Chickpea and Vegetable Stir Fry
Posted on January 11, 2013 by The Gourmet Vegan - No Comments
Thai Style Chickpea and Vegetable Stir Fry
A stir fry has to be one the quickest and easiest meals to produce and this one is no different. Full of flavour, great textures and very low in fat, this stir fry is great at any time of the day. Can be served plain or with noodles.
 10 Minutes |
 Serves 2 |
 256 kcal per serving |
INGREDIENTS
120g chickpeas, cooked (tinned or fresh)
1 teaspoon peanut oil
3 cloves garlic, finely chopped
250g broccoli, cut into small florets
2 medium carrots, peeled, halved and cut into 2 inch sticks
10 asparagus spears, chopped
1 small onion, chopped
2 teaspoons agave nectar
1/2 teaspoon black pepper
4 tablespoons light soya sauce
2 teaspoons rice wine vinegar, or other vinegar if not available
1 small bunch Thai basil, or sweet basil if unavailable
Handful spring onion tops, chopped
METHOD
1 Start by blanching all of the vegetables (except for the spring onion tops) in a pan of boiling water for 2-3 minutes. Drain and place into a bowl of cold water to stop the vegetables from cooking any further. Drain again and set aside.
2 Add the oil to the frying pan over a high heat. When the oil is hot add the garlic and stir for a minute until fragrant.
3 Add the blanched vegetables and chickpeas and cook for a further 1-2 minutes until hot.
4 Add the pepper, agave, light soya sauce and vinegar and still thoroughly.
5 Throw in the basil and spring onion tops, stir again, and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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