Asian Chickpea Mix Recipes

CHICKPEA STIR FRY

Chickpea Stir Fry image

Chickpea Stir Fry comes together in minutes with simple ingredients. It's vegan, gluten-free, and oil-free, and perfect for those who don't like tofu. I use onion, red bell pepper, and mushrooms in this recipe, but feel free to use your favorite vegetables.

Provided by Amy Katz

Time 25m

Number Of Ingredients 14

Ingredients

1 can chickpeas ((15 ounces) rinsed and drained (or 1 1/2 cups cooked chickpeas))
1 Tablespoon tamari
1 cup onion (diced )
1 red bell pepper (diced (about 1 to 1 1/2 cups))
1 cup mushrooms (sliced)
1 green onion (sliced (for garnish, optional))
1 teaspoon fresh ginger (minced)
1 teaspoon fresh garlic (minced)
1 Tablespoon coconut sugar
1 Tablespoon cornstarch
3 Tablespoons tamari
3 Tablespoons rice vinegar
6 Tablespoons water
1/4 teaspoon crushed red pepper flakes ((or to taste))

Steps:

Marinate the chickpeas in the tablespoon of tamari for 15 minutes. Set aside.
Mix the sauce ingredients together in a small bowl and set aside.
Heat a non-stick skillet over medium heat. Add about 2 tablespoons water. Add the onion and red bell pepper and stir fry a few minutes until the onion is slightly translucent.
Next add the mushrooms to the skillet and stir fry for a couple more minutes.
Add the chickpeas and stir fry until they are heated through.
Give the sauce a good stir, then add it to the skillet. Stir until the sauce has thickened and the chickpeas and vegetables are well coated. Garnish with sliced green onion, if desired.
Serve with Coconut Jasmine Rice or your favorite grain.

Nutrition Facts : Calories 240 kcal, Carbohydrate 42 g, Protein 12 g, Fat 3 g, Sodium 1033 mg, Fiber 10 g, Sugar 11 g, ServingSize 1 serving

ASIAN CHICKPEA MIX

Asian Chickpea Mix image

From the LCBO's spring Food and Drink...delish. If you're short of time, you can substitute two 19oz cans of chickpeas for the dried ones - just be sure to drain and rinse them thoroughly first.

Provided by KDub275

Categories Beans

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups dried garbanzo beans
2 stalks lemongrass, cut into 3 pieces each
1 tablespoon sesame oil
1 bunch green onion, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 large red pepper, chopped
1 (9 ounce) can mandarin oranges, drained
1/2 cup sliced almonds, toasted
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons chopped fresh coriander

Steps:

Pick over chickpeas and rinse.
Bring 8 cups of water and chickpeas to a hard boil for 2 minutes. Remove from heat and let stand 1 hour. Drain and rinse.
Bring 8 more cups water, soaked chickpeas, and lemon grass to boil. Reduce heat. Cover partially and simmer 35-40 minutes (until chickpeas are tender). Drain and rinse chickpeas, and discard lemon grass.
Heat oil in large non-stick skillet over medium heat. Cook onions, garlic, and ginger for 3 minutes. Add chickpeas and red pepper. Cook, stirring, for 5 minutes.
Scrape into large bowl. Add mandarins and almonds; stir to combine.
Whisk together soy sauce and rice vinegar; drizzle over chickpea mixture. Sprinkle with coriander.

Nutrition Facts : Calories 431.8, Fat 14.2, SaturatedFat 1.5, Sodium 528.3, Carbohydrate 62, Fiber 17.3, Sugar 17.9, Protein 19.4

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