Garbanzo Stir Fry Recipes

GARBANZO STIR-FRY

Steps:

• Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
• Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.

CHICKPEA STIR FRY

Steps:

• Marinate the chickpeas in the tablespoon of tamari for 15 minutes. Set aside.
• Mix the sauce ingredients together in a small bowl and set aside.
• Heat a non-stick skillet over medium heat. Add about 2 tablespoons water. Add the onion and red bell pepper and stir fry a few minutes until the onion is slightly translucent.
• Next add the mushrooms to the skillet and stir fry for a couple more minutes.
• Add the chickpeas and stir fry until they are heated through.
• Give the sauce a good stir, then add it to the skillet. Stir until the sauce has thickened and the chickpeas and vegetables are well coated. Garnish with sliced green onion, if desired.
• Serve with Coconut Jasmine Rice or your favorite grain.

CHICKPEA STIR FRY

Steps:

• Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1 ½ hours or until desired tenderness is reached, drain and set aside. In a small bowl, whisk together the olive oil, soy sauce, water, brown sugar, sesame seeds, ginger, chili garlic sauce and cornstarch, set aside. In a large pan or wok, heat the oil over medium high heat. Add chopped garlic and cook about 1 minute. Add all vegetables except the chickpeas and cook 3 minutes over medium high heat. Add the sauce and stir-fry until the sauce glazes the vegetables and until vegetables are just tender but still crisp, about 4-5 minutes. Remove the pan from the heat and stir in the chickpeas and basil.

GENERAL TSO'S CHICKPEA STIR FRY

Steps:

• Drain and rinse the chickpeas until there are no bubbles. Set aside.
• Meanwhile, prep the stir fry and sauce. Whisk the arrowroot and water together in a small bowl and set aside.
• Whisk all remaining ingredients for the sauce together in a bowl. Set aside.
• Chop the onion, peppers, and mince the garlic and ginger.
• Add to a pan with 1 tbsp oil and saute for about 5 minutes or until the onion is translucent.
• Add in the sauce and stir together.
• Give the arrowroot mixture a quick stir and add that in and stir. When it starts bubbling, quickly add the chickpeas and stir to coat them in the sauce.
• Let the stir fry simmer for about 10 minutes to thicken. If it doesn't thicken, add additional arrowroot as needed.
• Serve warm over rice or noodles with steamed broccoli.

GARLIC BROCCOLI STIR FRY

Steps:

• Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
• Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
• Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
• Pour the sauce in the pan and add chickpeas.
• Bring to a boil until the sauce simmers. Fry for a further few minutes.
• Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
• Serve alone or with cooked rice. Enjoy!

CHICKPEA AND VEGETABLE STIR FRY

Steps:

• Pour some boiling water into a wok and cook the veggies over high heat for 1 to 2 minutes. Drain them and set aside.
• Place all the ingredients of the sauce in the wok and cook them over medium-high heat for 5 minutes or until the sauce thickens.
• Add the veggies and the chickpeas and cook over medium-high heat for another 2 minutes.
• Serve with some sesame seeds on top.

THE CHICKPEA STIR FRY | QUICK AND EASY RECIPE

Steps:

• Start by heating a non-stick pan or a wok over medium heat.
• Add oil first, then the sundried red chili peppers, mustard seeds and curry leaves.
• When the ingredients start to splutter, add the onions and sauté for a minute.
• Lower the heat, add the spices (turmeric, black pepper, and curry powder) along with the Maldives fish.
• Next, add the drained chickpeas. Mix well, let it cook with the lid covered on for about 5 minutes.
• Take the lid off and cook for another 2-3 minutes.
• Add lime before taking off the heat.
• NOTE - Taste test to see if more salt and lime need adjusting. For extra spice, add more black pepper powder.
• Best served with deep-fried curd chilli pepper on the side.