Snapguide

How to make chickpea stir fry

Make Chickpea Stir Fry

4
STEPS
INGREDIENTS
Slice red onions

Slice red onions

Place into preheated skillet with extra virgin olive oil; it should sizzle.  Stir to prevent burning

Place into preheated skillet with extra virgin olive oil; it should sizzle. Stir to prevent burning

Cook until slightly translucent

Cook until slightly translucent

Add salt and pepper to taste. Turn up the heat to medium/high and deglaze with reduce sodium soy sauce and vinegar (again, to your taste preference)

Add salt and pepper to taste. Turn up the heat to medium/high and deglaze with reduce sodium soy sauce and vinegar (again, to your taste preference)

Add chickpeas and reduce heat to medium to reduce soy sauce to a thicker consistency

Add chickpeas and reduce heat to medium to reduce soy sauce to a thicker consistency

Stir to prevent burning

Stir to prevent burning

Once soy sauce reduces to about 3/4 amount, add in quartered sticks of Persian cucumber (I personally like it because it's crunchier) and stir to coat with sauce. Continue to reduce the sauce

Once soy sauce reduces to about 3/4 amount, add in quartered sticks of Persian cucumber (I personally like it because it's crunchier) and stir to coat with sauce. Continue to reduce the sauce

Stir to prevent burning. Taste

Stir to prevent burning. Taste

Serve over quinoa and enjoy 😊 I like to serve with a wedge of lime to help cut through the richness

  • 25 oz canned organic chickpeas
  • 2 each organic red onion
  • 4 each organic Persian cucumber
  • t-t Organic reduce sodium soy sauce
  • t-t salt and black pepper
  • t-t organic distilled white vinegar
  • Organic extra virgin olive oil (for sautéing)