I love stir-fries, in all their shapes and colors, in fact, I make them once or twice a week. And the best, they are very easy to make with whatever vegetables you have on hand.
Specifically, the chickpea stir-fry is very quick to make if you use the legume already cooked and it only takes very simple ingredients. This Asian-influenced chickpeas with vegetables recipe is vegan and gluten-free. And it takes very little time, so it’s perfect for weeknights.
It has onion, red pepper, carrot, cherry tomato and kale, but it could well have broccoli, zucchini, mushrooms and peas, for a brutal result. It is the ideal excuse to incorporate a lot of colorful vegetables.
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Leftovers, if any, keep for several days in the fridge and can be reheated in the microwave in just a few minutes. Even to transport in an airtight container and eat at the office the next day, it is an interesting option.
This stir-fried chickpeas with vegetables can be accompanied by a separate dish of jasmine rice, brown rice or quinoa. same can be wrap in a wheat tortilla for an impromptu taco, or some lettuce or red cabbage leaves for a 100% vegetable wrap.
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