This Cauliflower Chickpea Stir Fry
Ingredients
- 1 can chickpeas, rinsed and drained, patted dry
- 1 head cauliflower, cut into florets
- 4 cloves garlic, minced
- 2 tbsp ginger, minced
- creamy tahini stir fry sauce ?
- 2 tbsp @artisanaorganics tahini (could also use pb or almond butter)
- 1/4 c veggie broth or water
- 2 tbsp rice vinegar
- 2 tbsp @bragglivefoodproducts liquid aminos (or soy sauce)
- 1 tbsp chili garlic sauce
- 1 tsp red chili flakes (optional for extra spice!)
Preparation
Whisk together all ingredients for sauce (except arrowroot powder) and set aside
Heat 1 tsp sesame oil (or any 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