Balsamic Glaze Stir Fry with Chickpeas
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 small head of broccoli cut into florets
- 1/2 cup sliced mushrooms
- 1/2 small red onion, diced
- 3 tbsp water
- 2 tbsp balsamic vinegar
- 1 tbsp coconut aminos or soy sauce
- 2 tsp maple syrup
- 3 cloves garlic, minced
- 1/2 inch fresh ginger, minced
- 1/2 tsp dry thyme
- Pinch of cornstarch
Preparation
In a small bowl combine balsamic vinegar, maple syrup, coconut aminos and corn starch.
In a pan start by sauteing onions and mushrooms until onions are softened.
Add in chickpeas, broccoli and water, then cover pan and allow to steam for about 4 minutes or until broccoli is bright green.
Remove lid then add garlic, ginger and thyme and saute until fragrant, about 2 minutes.
Add sauce and saute until sauce thickens and coats veggies and chickpeas.
Serve with grain of choice (I chose quinoa).
