Chickpea Stirfry with Tahini Mustard Sauce
Ingredients
- 1 can chickpeas, rinsed and drained
- 1/2 medium red onion, diced
- 1 bell pepper, chopped
- 1 head of broccoli, cut into bite size florets
- 1/4 cup veggie broth or water
- 2 tsp soy sauce
- 2 tsp maple syrup
- 1/4 tsp garlic powder
- 1 tsp dry basil
- Pinch turmeric
- Pinch of red pepper flakes
- Few cracks of black pepper
- Salt to taste
- Tahini Mustard Sauce
- 2 tbsp tahini
- 1 tsp mustard (I used a horseradish mustard)
- 2 tsp Apple cider vinegar
- 1 tsp maple syrup
- Pinch of garlic
- Pinch of turmeric
- 3 tbsp water
Preparation
Heat up a pan on the stove top to medium heat
Add in onion and sauté until softened, about 2-3 minutes
Add broccoli florets and veggie broth and allow broccoli to simmer for 1 minute before adding chickpeas and bell pepper
Add remaining ingredients and allow liquid to thicken and coat veggie stirfry, about 3 minutes
Remove from heat and serve over rice
Combine all ingredients together in a bowl and gently whisk together to fully combine
Feel free to add more water if you wish for a thinner consistency
Drizzle over food to make it delicious
