Homemade Soy-Ginger-Bbq Chickpea Veggie Stir-Fry
Ingredients
- 3 cups broccoli florets
- smoked paprika to taste
- 1 large red bell pepper, chopped
- 8oz cremini, thickly sliced
- 2 tsp minced garlic
Preparation
Boil broccoli for a few minutes and run under cold water
Drain and rinse chickpeas and dry by rubbing between paper towels
Toss the chickpeas with a generous amount of smoked paprika
Sauté chickpeas with a little neutral oil in a skillet until crispy, adding more smoked paprika as desired
Add bell pepper and the blanched broccoli to skillet and sauté a few more minutes until veggies start to brown, adding more oil (or veggie broth/water) as needed
Add cremini and a little water to just cover bottom of skillet
Cover and cook on medium-high for a few minutes to lightly steam the veggies
Remove lid and give veggies a good stir so mushrooms cook through
Reduce heat to medium-low and add sauce
For sauce: 2 tsp minced garlic, 2 tsp finely minced ginger, 1/2 cup ketchup (preferably low-sodium, low-sugar), 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil
Whisk all ingredients together