10 Minute Stir-Fried Asian Chickpeas (Vegan and Gluten Free)
These 10 minute Stir-Fried Asian Chickpeas are the quickest, tastiest meal. I'm literally obsessed. The flavours are insane, yet it's the simplest dish to make (probably the easiest of my recipes so far)! They're totally vegan, gluten free, and packed with plant protein and fibre.
Ingredients
- 2 tsp Sesame Oil
- 400 grams Chickpeas drained & rinsed
- 1/2 Head Broccoli washed & chopped in to florets
- 3 Handfuls Baby Spinach
- 3 tbsp Soy Sauce use tamari for gluten free option
- 2 tbsp Maple Syrup
- 4 tsp Tahini
- 1 clove Garlic minced
- 1.5 tsp Ground Ginger
- Sesame Seeds (optional - for topping)
- Cooked Rice or Noodles (optional - to serve with)
Instructions
The Sauce
- Mix the soy sauce (or tamari), maple syrup, garlic, ground ginger and tahini in a small bowl until well combined
- Taste and add any other ingredients to your preference
The Rest...
- Heat a frying pan over a medium-high heat and add the sesame oil
- Once hot, throw in the broccoli florets and saute for 3 minutes until the broccoli has softened slightly
- Add in the chickpeas and the sauce and stir-fry for around 3-4 minutes until the liquid has coated the chickpeas and broccoli
- If it's starting to stick, add a splash of water
- Add in the baby spinach and cook, while stirring, for another minute or so until it has wilted down
- Serve on their own or with a side of noodles/rice/quinoa
- Top with sesame seeds and enjoy!
Notes
You can switch out these veggies for any others you fancy - thinly sliced bell pepper or chopped kale would also be delicious!