Lemony Chickpea Stir Fry Recipes

CHICKPEA STIR FRY

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.

LEMONY CHICKPEA STIR-FRY (VEGAN AND YUM)

Steps:

• Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas.
• Saute until the chickpeas are deeply golden and crusty.
• Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
• Stir in the kale and cook for one minute more.
• Remove everything from the skillet onto a large plate and set aside.
• In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
• Add the chickpea mixture back to the skillet, and remove from heat.
• Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.
• Turn out onto a platter and serve.

LEMONY CHICKPEAS

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.

LEMONY CHICKPEA STIR-FRY

Steps:

• Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas.
• Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
• Stir in the kale and cook for one minute more.
• Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
• Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.
• Turn out onto a platter and serve family style.