Ingredients: 1 cup cooked chickpeas (canned or cooked from dry) 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas, etc.), chopped 1 small onion, thinly sliced 3 cloves garlic, minced 1 tablespoon sesame oil 2 tablespoons soy sauce (or tamari for a gluten-free option) 1 tablespoon maple syrup or agave nectar 1 teaspoon grated ginger A pinch of red pepper flakes (adjust to your spice preference) Salt and pepper to taste Cooked brown rice or quinoa for serving Fresh cilantro and sesame seeds for garnish (optional) Instructions: Prepare the Sauce: In a small bowl, whisk together the soy sauce, maple syrup (or agave nectar), grated ginger, and red pepper flakes. Set this sauce aside. Stir-Fry: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onions. Stir-fry for about 2 minutes until the onions become translucent. Add Vegetables: Add the mixed vegetables to the skillet. Stir-fry for another 3-5 minutes until they start to become tender but still crisp. Add Chickpeas: Add the cooked chickpeas to the skillet and cook for an additional 2 minutes. Combine Sauce: Pour the sauce over the vegetables and chickpeas. Stir to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly. Season: Taste the stir-fry and season with salt and pepper as needed. Adjust the spiciness with more red pepper flakes if desired. Serve: Serve the chickpea and vegetable stir-fry over cooked brown rice or quinoa. Garnish with fresh cilantro and sesame seeds for added flavor and presentation. This plant-based stir-fry is not only tasty but also eco-friendly, using fresh vegetables and legumes. It pairs perfectly with your eco-loving products from your website to promote a sustainable lifestyle. Enjoy this delicious and environmentally-conscious meal!
