Chickpea Teriyaki stir-fry

INGREDIENTS:

• 1/2 cup of dried chickpeas.
• 2 tbsp. cooking oil (avocado or canola) OR butter
• 1/2 medium onion (thinly sliced)
• 2 garlic cloves (minced)
• 1 inch ginger (minced)
• 1/4 cup broccoli florets 
  
• 1/4 cup carrots (thinly sliced)
  
• 1/4 cup green beans
  
• 1/4 cup mushrooms (quartered)
• 1/4 cup red peppers (thinly sliced) 
  
• 1 cup spinach 
• 2 packets of Udon noodles
• 2 tbsp. Teriyaki Sauce 
• 1 tbsp. Soya Sauce
• 1 tbsp. of 100% pure maple syrup

DIRECTIONS:

1. The night before, cover dried chickpeas in a container with hot water and place in the fridge. 
2. Strain chickpeas and put them in a pot of fresh water. Boil them on high for 20-30 minutes while you prepare the rest of the stir fry.   
3. Heat avocado oil in a large, non-stick skillet on medium-low heat and fry onions for 2 minutes. 
4. Add red pepper, green beans, carrots, garlic, and ginger and sauté for 3 minutes.
5. Add broccoli florets and sauté for 2 minutes.
6. Add mushrooms and sauté for 1 minute.
7. Add spinach and cooked chickpeas and sauté for 1 minute (or until wilted).
8. Add Udon noodles and mix well to combine will vegetables
9. Add soya sauce to the stir fry and mix again.
10. Add teriyaki sauce and maple syrup and stir until everything is combined. \
11. Cover with a lid and simmer on low heat for 2-3 minutes. 
12. Serve hot with chop sticks!

SERVES 2 PEOPLE

• You can swap out Udon noodles for Basmati rice. Simply prepare the rice separately and put the stir fry vegetables on top of the rice.
• If you don't have 100% pure maple syrup, you can use 1/2 tbsp. of brown sugar instead.
• You can use canned chickpeas instead of dried chickpeas.

• Swap out chickpeas for chicken, beef or shrimp if you want a meal with more protein.