Chickpea Vegetarian Stir-Fry

I'm all about a one pot meal, especially for weeknight dinners! After a long day at work,
I would much rather go for a walk/run or catch up on Netflix instead of washing a bunch
of pots and pans!

Chickpea vegetarian stir-fry is a quick and easy meal, especially good for meatless Monday!
It is delicious served over rice or quinoa. If you meal prep, make the rice or quinoa on
Sunday and the meal will come together even faster.



I made this vegetarian stir-fry in my new 11" forged aluminum sauté pan from Zyliss Cook.
I was given the opportunity to try one of their pans and thought this was the perfect time
to test it out. It worked great and clean up was a breeze!

Zyliss Cook frying pans feature a 3-layer non-stick coating with rock pearl plus technology,
delivering superior non-stick performance. No oil or butter is needed when using the pan,
but I prefer to sauté in a little olive oil.

The pan is really large and I love that it comes with a clear glass lid!

Chickpea vegetarian stir-fry is healthy and delicious. Give it a try and let me know
what you think!

Chickpea Vegetarian Stir-Fry

1 - 15.5 oz. can chickpeas (garbanzo beans), drained and rinsed
1 small onion, chopped
2 cloves garlic, minced
1 T extra virgin olive oil
2 carrots, cut into matchsticks
1 small green or red pepper, sliced thin
1 cup fresh or frozen sugar snap peas
1/2 cup stir-fry sauce (I use Kikkoman)
1/2 cup peanuts
1 tsp. black sesame seeds
salt and pepper


In a large skillet heat olive oil over medium heat. Add the onions and sauté until soft.
Add garlic, carrots, peppers and sugar snap peas. Stir together and cook for 3-4 minutes.
Add chickpeas and stir-fry sauce. Stir-fry over medium heat for about 5 minutes or
until vegetables are tender, but still crisp. Season with salt and pepper.

Serve over rice or quinoa. Garnish with peanuts and black sesame seeds.

Enjoy!

Serves 4

Disclosure - I received free product from Zyliss Cook. As always, all opinions are
100% my own.