Broccoli Chickpea Veggie Stirfry

Name: Broccoli Chickpea Veggie Stirfry
Ingredients: 1 Can Organic Chickpeas; 8 Cremini (brown) mushrooms (sliced); 1 red pepper (chopped); 1 sweet onion (sliced); 1 cup cherry/grape tomates (sliced in half); 3 cups broccoli (sliced); .5 butternut squash, spiralized; 2 tbsp Olive oil; 1 tsp paprika; 1 tbsp ginger (grated); 1 tbsp garlic (minced); 1 tsp turmeric; .5 tsp sea salt; .5 tsp black pepper; 1 tbsp raw honey; 1 tbsp Hot sauce or chilli flakes; .5 lemon, juiced

February 4, 2020

Broccoli Chickpea Veggie Stirfry

Servings 4

Ingredients

1 Can Organic Chickpeas
8 Cremini (brown) mushrooms sliced
1 red pepper chopped
1 sweet onion sliced
1 cup cherry/grape tomates sliced in half
3 cups broccoli sliced
.5 butternut squash, spiralized
2 tbsp Olive oil
1 tsp paprika
1 tbsp ginger grated
1 tbsp garlic minced
1 tsp turmeric
.5 tsp sea salt
.5 tsp black pepper
1 tbsp raw honey
1 tbsp Hot sauce or chilli flakes
.5 lemon, juiced

Instructions

In a non-stick pan or pot add olive oil over medium heat. Add spices to pan and heat for 30-60s.
Add chopped onions and mushrooms and sautee for 2-3 minutes over medium heat.
Drain and rinse chickpeas and add them to the pan and allow to simmer for another 2-3 minutes.
Add remaining veggies to the pan and cover pan for 5 mins.
Serve immediately as is or on a bed of fresh greens.