Teriyaki Chickpea Stirfry

 
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

-- Mix marinade (first 8 ingredients) together in a bowl and put chickpeas in with it.  Soak overnight or all day.
-- 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.