Description
A vibrant and healthy Sesame-Orange Ginger Chickpea Stir-Fry featuring a zesty orange sauce combined with fresh vegetables and protein-rich chickpeas. This gluten-free and vegan-friendly dish is perfect served over quinoa or brown rice for a wholesome, flavorful meal.
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 tablespoons 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, optional for heat
- Cooked quinoa or brown rice, for serving if desired
Instructions
- Make the Sauce: In a large bowl, combine freshly squeezed orange juice, honey (or agave nectar), gluten-free soy sauce, freshly grated ginger, cornstarch, and orange zest. Whisk thoroughly until the cornstarch is completely dissolved. Set aside for later use.
- Cook Chickpeas: Preheat a large skillet or pan over medium-high heat. Add 1 tablespoon of toasted sesame oil. Add the rinsed and drained chickpeas to the pan and stir frequently. Cook for about 5 minutes or until chickpeas start to turn slightly golden brown. Transfer cooked chickpeas to a bowl or plate and set aside.
- Sauté Vegetables: Add the remaining 1/2 tablespoon sesame oil to the pan, reducing heat to medium. Add the chopped red onion and sauté for 3-4 minutes until the onions are translucent and golden. Next, add minced garlic and red bell pepper strips; cook for an additional 3 minutes until slightly softened. Then add green beans and sauté for 3-4 minutes, leaving them with a bit of crunch.
- Add Sauce and Chickpeas: Pour the prepared orange sauce into the pan with the vegetables. Stir frequently as the sauce thickens. Return the cooked chickpeas to the pan and stir to combine. Reduce heat to medium-low and let the sauce simmer and thicken for another 3-4 minutes.
- Serve and Garnish: Serve the stir-fry immediately over cooked quinoa or brown rice if desired. Garnish with toasted sesame seeds, sliced green onion, and red pepper flakes for a little heat, if liked. Enjoy warm.
Notes
- To make gluten free: Ensure all ingredients, including cornstarch and soy sauce, are certified gluten free.
- To make vegan: Substitute honey with agave nectar for a completely vegan-friendly dish.
- Nutrition information excludes any grains served alongside.
- Adjust red pepper flakes according to your preferred spice level.
Nutrition
- Serving Size: 1 serving (without quinoa or brown rice)
- Calories: 280
- Sugar: 10g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
