Broccoli chickpea stir-fry – for meatless Monday. So good. The stir-fry sauce is simple and good. The broccoli and chickpeas make the stir-fry hearty. Time to cook up dinner and eat healthy.
- 1/2 cup of water
- 3 tablespoons of soy sauce
- 2 tablespoons of hoisin sauce
- 1/2 a tablespoon of corn starch
- 1 teaspoon of red pepper flakes and sesame oil
- 2-3 heads of broccoli
- 1 yellow pepper
- 2 cups of chickpeas
- 6 teaspoons of canola oil
- 2 cups of rice noodles
First – cut up your broccoli and get your chickpeas ready. In this recipe, we are going to use all of the broccoli, the stems and all. This way we create little waste and use up all parts of the vegetable. Not only is it good for you, but the added texture is a true bonus.
Be sure to wash all of your veggies. Oh, and we soak all of our beans. Buying canned is okay once in a while, but canned goods aren’t all that good for you. Fresh is better.
Okay – now that you’ve washed all of your veggies, it’s time to start the stir-fry. Cut the broccoli stems into toothpick like sized pieces. Cook them in the canola oil for about 1 minutes. Then, add in the broccoli tops and the yellow pepper. Cook for about 2-3 minutes. Next, add in the chickpeas and cook for about 5 minutes. Be sure to keep stirring as you go.
Start cooking the noodles according to the package directions – you’ll want them done around the same time as the stir-fry.
Mix the first 6 ingredients together to create the stir-fry sauce. This sauce is easy and could be used with a bunch of different vegetables and you could serve it over rice for a different presentation.
Pour over the broccoli and chickpea mix – let it heat up for about one minute.
Serve the stir-fry over the noodles. That’s it! Done.
Happy meatless Monday. We hope you had a good weekend.