About the Recipe
A super easy plant-based meal to produce filled with good proteins and vegetables
1 cup uncooked brown rice
1 can chickpeas (250gm), drained & rinsed
2 cups mixed vegetables (such as bell peppers, carrots, broccoli, zucchini or snow peas), chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
1 tablespoon cornstarch
1/4 cup water
Cook the brown rice according to package instructions and set aside.
In a small bowl, whisk together the soy sauce or tamari, maple syrup, cornstarch, and water. Set aside.
Heat the olive oil in a large pan over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes, until fragrant.
Add the mixed vegetables to the pan and sauté for 5-7 minutes, until they are tender but still slightly crisp.
Add the chickpeas to the pan and stir to combine.
Pour the soy sauce mixture over the vegetables and chickpeas, and stir to coat everything evenly.
Continue cooking for 2-3 minutes, until the sauce has thickened and the vegetables and chickpeas are heated through.
Serve the stir-fry over the cooked brown rice or separately with the rice as a side.