Cauliflower Chickpea Stir Fry
Ingredients
- 1 small red onion, chopped
- 1 can chickpeas, rinsed and drained, patted dry
- 1 head cauliflower, cut into florets
- 4 cloves garlic, minced
- 2 TBSP ginger, minced
Sauce
- 2 TBSP tahini
- 1/4 C veggie broth or water
- 2 TBSP rice vinegar
- 2 TBSP liquid aminos or soy sauce
- 2 TBSP date syrup or agave or maple syrup or coconut sugar
- 1 TBSP chili garlic sauce
- 1 tsp red chili flakes (optional)
- 2 TBSP warm water + 1 TBSP arrow root powder or cornstarch
Preparation
Whisk together all ingredients for sauce except arrowroot powder and set aside.
Heat 1 tsp sesame oil in a large cast iron skillet over medium high heat. Add in onion and chickpeas and sauté until onion is fragrant. Add in cauliflower florets, garlic, and ginger and sauté for another 4-5 minutes.
Pour in sauce and bring to a simmer. Let simmer for 5-7 minutes, until thick and saucy, stirring occasionally.
To thicken further, stir in the arrowroot/water mixture slowly until desired thickness is achieved.
Serve hot over jasmine rice and steamed broccoli.
