Asian flavors of sesame and teriyaki blend beautifully with the versatile chickpea. This stir-fry can incorporate all kinds of fresh veggies, so feel free to substitute carrot slices, green beans or baby corn. This recipe comes to us from Kinzie of To Cheese or Not To Cheese?
For the teriyaki chickpeas:
- 1 15oz can chickpeas, drained & rinsed
- 1 cup low-sodium teriyaki sauce
- 1 teaspoon red pepper flakes
- 2 tablespoons sesame seeds
- 1 tablepoon sesame oil
- 1/4 cup cashews, toasted
- 1/2 green bell pepper, cut into 1-inch chunks
- 1/2 red bell pepper, cut into 1-inch chunks
- 1/2 large onion, cut into 1-inch chunks
- 1 cup pineapple, cut into 1-inch chunks
- salt & pepper to taste
To complete the dish:
- 2 cups brown rice, cooked
- 4 tablespoons green onion, chopped for garnish
Combine chickpeas, teriyaki sauce, red pepper flakes and sesame seeds in a bowl and stir to combine. Set aside and let marinate while you prepare the rest of the ingredients.
In a large sauté pan, heat sesame oil over medium-high heat. Add the peppers and onion and sauté for about 5 minutes. Add cashews and pineapple, stir to combine and cook for a 3-4 more minutes. Lower heat to medium-low and add marinated chickpeas and the marinade to the pan. Cover pan and cook for 7 minutes.
Add the cooked brown rice to the chickpea mixture (in the pan) and stir to combine. Season with salt & pepper to taste and heat until all ingredients are warm. Serve and garnish each plate with green onion.