Cashew Chickpeas Stir Fry

Preparation time 5 min
Cooking time 20 min
This recipe keeps for 3 days

Ingredients (2 servings)

Cashew Chickpeas

• 1 cup Chickpeas, boiled
• 1/4 cup Cashews (roasted)
• 1 medium Green bell pepper
• 1 medium Red bell pepper
• 2 stalks Green onion
• 1 tbsp Olive oil

Garnish

• 1 stalks Green onion
• 1/2 tbsp Sesame seeds

Sauce

• 3 tbsp Soy sauce (or tamari if gluten-free)
• 3 tbsp Water
• 2 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1/2 tbsp Cornstarch
• 2 clove Garlic, raw (pressed or minced)
• 1 tbsp Ginger root, raw (finely chopped)
• 1 tsp Sriracha hot chili sauce

To serve

• 1/2 cup Brown rice, uncooked (rice of your choice)

Don’t have cups, tablespoons, or teaspoons?
Plantiful has an automatic unit of measure converter for peace of mind.

Instructions

1. Prepare the rice
   Option 1 - Classic: Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
   Option 2 - Instant Pot: Pressure cook at High Pressure for 20 minutes and natural release the steam.
2. Prepare the sauce
   In the meantime, whisk together all sauce ingredients and set aside.
3. Stir fry the chickpeas and vegetables
   Heat a large skillet over medium-high heat and add the cooking oil. Once hot, add the chickpeas and stir fry for around 4 minutes. Next add the bell peppers and onion and cook for 3 more minutes.
4. Piece together
   Now it’s time to combine everything. Add the cashews and sauce to the pan and toss to coat. Cook for another 2 minutes, until the sauce has thickened.
5. Serve with rice, garnish with spring onions greens and sesame seeds. Enjoy!
6. How to store
   Store leftovers in the refrigerator for up to 3 days.

Did you know there is an interactive step by step mode on Plantiful?

Nutrition

One serving contains 563 calories, 16 grams of protein, 19 grams of fat, and 86 grams of carbohydrates.

Convert measurement units, use step by step mode, add ingredients to shopping list, and check out the full nutrition facts label on Plantiful.