Chickpea & Vegetable Stir Fry
Prep Time
Serves
Cooking Mode
2 tbsp lime juice
4 tsp soy sauce
1 tbsp honey
1 tbsp minced ginger
2 cloves garlic, minced
½ tsp Asian hot sauce (optional)
2 tbsp canola oil
1 pkg Broccoli, Cauliflower & Carrot Mix
1 can Compliments Balance No Salt Added Chickpeas, rinsed and drained
¼ cup torn basil leaves
2 tbsp lime juice
4 tsp soy sauce
1 tbsp honey
1 tbsp minced ginger
2 cloves garlic, minced
½ tsp Asian hot sauce (optional)
2 tbsp canola oil
1 pkg Broccoli, Cauliflower & Carrot Mix
1 can Compliments Balance No Salt Added Chickpeas, rinsed and drained
¼ cup torn basil leaves
Directions
1Whisk lime juice with soy sauce and 2 tbsp (30 mL) water, honey, ginger, garlic and hot sauce (if using); set aside. Heat oil in large skillet set over high heat.
2Sauté broccoli, cauliflower and carrot mix with chickpeas for 4 to 5 min or until vegetables are tender crisp. Stir in soy sauce and lime mixture; bring to a boil. Remove from heat.
3Stir in basil. Serve immediately.
Tips
1
Serve with whole grain steamed rice or noodles.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
