Chickpea Stirfry

Hi, this chickpea stir fry recipe is my own and it is inspired by the BOSH! vegan stir-fries. 

It is super quick and easy to make and can be adapted to suit whatever is in your cupboards. If you have dried chickpeas, you will need to either soak them overnight or boil them first before using. You could also use another preferred pulse like black beans, lentils, butter beans or kidney beans or a meat-alternative (if wanting to keep it vegan - otherwise a meat like chicken or pork is fine) like tofu or some vegan 'sausages' broken up into pieces.

I topped mine with cashew nuts, some sesame seeds and some spring onions. Any combination of nuts and seeds will be fine, peanuts or cashews are the more traditional approach but really anything goes! Lastly, the vegetables can also be changed and switched around as desired: broccoli would be a nice addition as would mangetout.

Enjoy!

Hazel :)

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Dietary Info:

-Main Meal

-Vegan 

{If not using egg noodles - rice noodles, glass noodles, rice vermicelli, soba noodles, udon noodles or whole wheat noodles are good alternatives according to the BOSH! recipe book.}

-Vegetarian

-Contains Gluten 

{Use rice noodles as a substitute.}

-Contains Nuts

{Omit the cashew nuts from the recipe and add extra sesame if you can eat that. Alternatively, top with some crispy chickpeas.}

-Dairy Free

Serves: 1

Takes: 25 mins

Ingredients:

-1/2 400g tin of chickpeas, drained

-2 cloves of garlic, finely chopped

-1/2 medium carrot, peeled and finely sliced into batons (julienned)

-some white cabbage, sliced (as much as is desired - I used about 1/2 - 1/3 cup)

-2 spring onions, one sliced and used as a topping, the other fried

-1tsp olive oil

-1 nest of noodles

-1tbsp soy sauce

-1/4 - 1/2 tsp chilli flakes

-cashews and sesame seeds, to finish (You can also add some sesame seeds while frying.)

Method:

1: Drain the chickpeas and set aside.

2: Chop the carrot into batons, the garlic into fine dice, slice the two spring onions, keeping one separate, and chop the cabbage into strips.

3: Heat the olive oil in a wok over a medium heat. Boil a kettle of water.

4: Add the vegetables (leaving one of the two spring onions out for garnish later) and garlic to the wok and stir fry until soft. About 5 - 7 mins.

5: Once the veg is soft, pour boiling water over the noodles and cook until soft, about 3-5 mins. Simultaneously, add in the chickpeas, soy sauce and chilli flakes to the wok and coat everything in the sauce and heat through.

6: Once the noodles are done, drain and rinse under cold water to stop them sticking. Then, add them to the wok with the chickpeas and vegetables and mix everything together.

7: Once hot throughout, tip onto a plate and top with a handful of cashew nuts and a sprinkling of sesame seeds.