Åh, nu kommer ett recept på engelska folk, för jag orkar inte översätta det.
Men herregud så gott det såg ut, jag måste testa detta någon dag.
Orginalreceptet här: http://buildyourbite.com/vegan-chickpea-stirfry-bowl/ BESÖK!
VEGAN CHICKPEA STIRFRY BOWL
Author: Blue Ridge Babe
Yield: 5-6 servings
INGREDIENTS
- 1 large onion, diced
- 5 cloves of garlic, finely diced or minced
- 2 (8 oz) cans of water chestnuts, drained
- 1 (8 oz) can of cut baby corn, drained
- 3 tablespoons tamari
- Teriyaki sauce – (see this post for the brand I use)
- Olive oil
- 10 oz bag of frozen broccoli
- 2 (15 oz) cans of chickpeas, drained
- 6 servings of instant brown rice, cooked according to package instructions.
INSTRUCTIONS
- Preheat oven to 450 degrees
- Cook rice according to package instructions.
- Drain chickpeas and spread on a baking sheet in one layer. Add ⅛ cup teriyaki sauce and toss well
- Roast chickpeas for 15-25 minutes, stirring every 8-10 minutes, until crispy.
- In a skillet (do not use nonstick), combine onion, garlic, water chestnuts, baby corn, 1 tablespoon of olive oil, and 1 tablespoon of teriyaki sauce
- Sautee mixture fore 8-10 minutes, on medium high heat, stirring often, until chestnuts are crispy and onion is translucent (add more olive oil if it starts to stick)
- Once chestnuts are browned, add broccoli to the skillet, along with ⅛ cup of teriyaki sauce and 3 tablespoons of tamari, stir well, until broccoli starts to crisp.
- Once chickpeas are done, add them to the skillet mixture and stir.
- Serve over brown rice, with additional teriyaki sauce for serving
- Enjoy!