Sesame Orange Ginger Chickpeas (Printable Version)
Chickpeas, citrus, and ginger create a bold, nutritious stir-fry with fresh vegetables. #chickpeas #stirfry #plantbased
# Ingredients:
→ Sauce
01 -
3/4 cup freshly squeezed orange juice
02 -
1 tablespoon honey or agave nectar
03 -
2 tablespoons gluten-free soy sauce
04 -
1 teaspoon freshly grated ginger
05 -
1 tablespoon cornstarch
06 -
Zest from 1 orange
→ Stir-Fry
07 -
1 1/2 tablespoons toasted sesame oil, divided
08 -
1 can (15 ounces) chickpeas, rinsed and drained
09 -
1/2 medium red onion, coarsely chopped
10 -
3 garlic cloves, minced
11 -
1 large red bell pepper, cut into thin strips
12 -
8 ounces fresh green beans, trimmed and cut into 2-inch pieces
13 -
Green onion, finely sliced, for garnish
14 -
Toasted sesame seeds, for garnish
15 -
Red pepper flakes, optional, for garnish
16 -
Cooked quinoa or brown rice, for serving
# Steps:
01 -
In a bowl, whisk together orange juice, honey or agave, soy sauce, grated ginger, cornstarch, and orange zest until fully blended. Set aside.
02 -
Heat 1 tablespoon toasted sesame oil in a large skillet over medium heat. Add chickpeas, red onion, garlic, red bell pepper, and green beans. Sauté for 6 to 8 minutes, stirring frequently, until the vegetables are crisp-tender.
03 -
Pour the prepared sauce over the vegetable and chickpea mixture. Stir well and cook for 3 to 5 minutes until the sauce thickens and evenly coats all ingredients.
04 -
Transfer the stir-fry to serving bowls. Garnish with green onion, toasted sesame seeds, and a pinch of red pepper flakes if desired. Serve immediately over cooked quinoa or brown rice.
# Notes:
01 -
Additional vegetables such as broccoli, snap peas, or mushrooms can be incorporated for variety.
02 -
Balance sweetness and saltiness of the sauce according to taste preference by adjusting honey and soy sauce.