Description
A vibrant and healthy sesame-orange ginger chickpea stir-fry packed with fresh vegetables and a flavorful citrus-ginger sauce. This gluten-free, vegan-friendly dish combines tender chickpeas with crisp green beans, red bell peppers, and a zesty orange sauce, perfect for a quick and nutritious weeknight meal served over quinoa or brown rice.
Ingredients
Scale
For the Sauce
- 3/4 cup freshly squeezed orange juice
- 1 tablespoon honey (or agave nectar if vegan)
- 2 tablespoons gluten free soy sauce
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch (organic, preferred)
- Zest of 1 orange
For the Stir-Fry
- 1 1/2 tablespoon toasted sesame oil, divided
- 1 – 15 oz can chickpeas, rinsed and drained
- 1/2 red onion, coarsely chopped
- 3 garlic cloves, minced
- 1 large red bell pepper, sliced into thin strips
- 8 oz fresh green beans, trimmed and cut into 2 inch pieces
- Green onion, for garnish
- Toasted sesame seeds, for garnish
- Red pepper flakes, if you like a little heat!
- Cooked quinoa or brown rice, for serving if desired
Instructions
- Prepare the sauce: In a large bowl, whisk together the orange juice, honey (or agave nectar), gluten-free soy sauce, freshly grated ginger, cornstarch, and orange zest until the cornstarch is fully dissolved. Set aside.
- Cook the chickpeas: Heat 1 tablespoon of toasted sesame oil in a large skillet or pan over medium-high heat. Add the rinsed and drained chickpeas, stirring frequently, and cook until they become slightly golden brown, approximately 5 minutes. Transfer them to a large bowl or plate and set aside. Keep the heat on the pan for the next steps.
- Sauté the vegetables: Add the remaining 1/2 tablespoon of sesame oil to the pan and reduce heat to medium. Add the chopped red onion and sauté until translucent and lightly golden, about 3-4 minutes. Add minced garlic and sliced red bell pepper, cooking for an additional 3 minutes until slightly softened. Finally, add the green beans and cook for 3-4 minutes more, ensuring they retain a slight crunch.
- Combine with sauce and finish: Pour the prepared orange-ginger sauce into the pan with the vegetables. Stir frequently as the sauce thickens. Add the cooked chickpeas back into the pan and stir to coat evenly. Reduce the heat to medium-low and allow the sauce to simmer and thicken further for 3-4 minutes. Serve immediately over cooked quinoa or brown rice, and garnish with toasted sesame seeds, green onions, and a sprinkle of red pepper flakes if desired.
Notes
- To make gluten free: Ensure that all ingredients including cornstarch and soy sauce are certified gluten free.
- To make vegan: Substitute honey with agave nectar for strict vegan adherence.
- Nutrition information does not include the optional quinoa or brown rice serving.
- Red pepper flakes can be adjusted to taste for varying heat preference.
Nutrition
- Serving Size: 1 serving (without quinoa or brown rice)
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 470 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg
