I venture over to Mama Pea's blog every now and again, and the last time I was there, I spotted this delightful little recipe. I switched it up a little bit, but she gives a really good base recipe. I love stir-frys for their versatility. It's kind of like a quiche - find whatever you have that almost about to go bad and throw it in. Voila! You have yourself a chocked-full-of-veggies stir-fry! The marinaded chickpeas really add a nice touch here, and I would venture to say that no matter what veggie you throw in here, the pineapple is a must.
Even though it does require turning the oven on, I may actually do this once in a while this summer since it's so easy, light, and fresh. And, maybe becasue everyone licked their bowls clean. Seriously.
Teriyaki Chickpea Stirfry
Serves 4 hungry adults
- 1/2 c low-sodium soy sauce or tamari
- 2 T water
- 1/4 pineapple juice
- 1 T rice wine vinegar
- 1 T honey
- 1 t sesame oil
- 1 t minced garlic
- 1/4 t powdered ginger
- 1 can chickpeas - rinse and drain
- 1/2 red onion, diced or sliced
- 1-2 cups chopped carrots
- 2-3 ribs celery, sliced
- 3 cups broccoli (frozen works just fine)
- 1 can pineapple chunks (the pineapple juice comes from here!)
- 1 cup chopped kale
- 3 cups cooked brown rice
- sesame seeds for garnish
-- When you're ready to saute, go to it. With just a little olive oil, saute the onion, carrots, celery, and broccoli until half done. About 10 minutes.
-- Add chickpeas with marinade, pineapple, and kale and cook another 10 minutes until the veggies are nice and soft.
-- Spoon over cooked brown rice and sprinkle sesame seeds on top.