Chickpea and Vegetable Stir-Fry

SERVES 2
INGREDIENTS:

• 1 Tablespoon olive oil
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cup sliced carrots
• 1/2 cup sliced mushrooms
• 1/2 cup cooked chickpeas
• 1 cup kale
• 2 Tablespoons soy sauce (or tamari for gluten-free option)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Chopped fresh cilantro for garnish (optional)

INSTRUCTIONS:

1. Heat the olive oil in a large pan or wok over medium-high heat.
2. Add the sliced red onion and minced garlic to the pan and sauté for 2-3 minutes until fragrant.
3. Add the sliced bell peppers, kale, carrots, and mushrooms to the pan and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
4. Add the cooked chickpeas to the pan and stir-fry for another 2 minutes.
5. In a small bowl, whisk together the soy sauce,, ground ginger, red pepper flakes (if using), salt, and pepper.
6. Pour the sauce over the stir-fry and toss to coat all the ingredients evenly.
7. Cook for an additional 1-2 minutes until the sauce thickens slightly.
8. Remove from heat and garnish with chopped cilantro (if using).
9. Serve the chickpea and vegetable stir-fry over cooked brown rice, quinoa, or noodles for a complete and healthy vegan dinner.