Easy Dinners

Homemade Soy-Ginger-BBQ Chickpea Veggie Stir-Fry by by: . Double tap if You Wann…

Homemade Soy-Ginger-BBQ Chickpea Veggie Stir-Fry by by:cookingforpeanuts.
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INGREDIENTS (about 3 servings):
• 3 cups broccoli florets.
• 15oz can chickpeas.
• Smoked paprika to taste.
• 1 large red bell pepper, chopped.
• 8oz cremini, thickly sliced.
SAUCE: • 2 tsp minced garlic.
• 2 tsp finely minced ginger.
• ½ cup ketchup (preferably low-sodium, low-sugar).
• ¼ cup low-sodium soy sauce.
• 2 tbsp rice vinegar.
• 1 tsp sesame oil.
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INSTRUCTIONS:
1. Boil broccoli for a few minutes and run under cold water.
2. Drain and rinse chickpeas and dry by rubbing between paper towels.
3. Toss the chickpeas with a generous amount of smoked paprika.
4. Sauté chickpeas with a little neutral oil in a skillet until crispy, adding more smoked paprika as desired.
5. Add bell pepper and the blanched broccoli to skillet and sauté a few more minutes until veggies start to brown, adding more oil (or veggie broth/water) as needed.
6. Add cremini and a little water to just cover bottom of skillet. Cover and cook on medium-high for a few minutes to lightly steam the veggies.
7. Remove lid and give veggies a good stir so mushrooms cook through.
8. Reduce heat to medium-low and add sauce. Continue to cook while stirring until sauce warmed through thickens a little.
9. Serve with rice or preferred grain. Enjoy!
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SAUCE:
1. Whisk all ingredients together. .
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