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Love exotic chickpea dishes? Try this chickpea salad, too!
- Cook Time
- 2 cups cooked or BPA-free canned chickpeas, drained and rinsed
- 1 tbsp sesame oil, divided
- 2 stalks celery, sliced
- 1 large carrot, peeled and sliced
- 4 cloves garlic, minced
- 3 cups white or cremini mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup sugar snap peas, strings removed
- 3 cups cooked millet
- 1/4 cup sliced green onions
- 1/8 tsp sea salt
- 1/3 cup toasted unsalted almonds or peanuts, chopped
- 2 tbsp toasted sesame seeds
- 3 small red chiles, minced
- 1.4 cup rice vinegar
- 1/4 cup reduced-sodium tamari
- 1/4 cup low-sodium vegetable broth
- 2 tbsp natural unsalted almond or peanut butter (TRY: Woodstock All-Natural Unsalted Raw Almond Butter)
- 2 tbsp tapioca starch
- 1 tbsp pure maple syrup
- 2 tsp sesame oil
- In a medium bowl, whisk together all sauce ingredients. Add chickpeas and set aside.
- In a large wok or skillet on high, heat 1 tsp oil. Add celery and carrots and sauté for 3 minutes. Add garlic and mushrooms and sauté for 2 minutes. Add bell pepper and peas and sauté for another 2 minutes. Add chickpea-sauce mixture and cook for 1 minute. Set aside.
- Prepare millet: In a large skillet on high, heat remaining 2 tsp oil. Add millet and sauté for 3 minutes. Add green onions and sauté for 2 minutes. Remove from heat and stir in salt. Serve chickpea mixture over millet. Top with nuts and seeds.
- Serving Size: 1 cup stir-fry and 1/2 cup millet
- Calories: 387
- Carbohydrate Content: 51 g
- Fat Content: 15 g
- Fiber Content: 9 g
- Protein Content: 14 g
- Saturated Fat Content: 2 g
- Sodium Content: 546 mg
- Sugar Content: 10 g