VEGAN CHICKPEAS STIRFRY OVER JASMINE RICE & AVOCADO

Ingredients:
1 cup of dry chickpeas (or 2 cans of chickpeas)
1 cup of jasmine rice
1 avocado, diced
1 onion, diced
3 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tablespoon of olive oil
Salt and pepper to taste
For the stir-fry sauce:
1/4 cup of soy sauce
2 tablespoons of maple syrup
2 tablespoons of rice vinegar
1 tablespoon of cornstarch
1 tablespoon of sesame oil
1 teaspoon of garlic powder
Instructions:
If using dry chickpeas, soak them in water overnight, then drain and rinse. If using canned chickpeas, rinse and drain them.
Cook the jasmine rice according to package instructions.
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, cornstarch, sesame oil, and garlic powder. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
Add the sliced bell peppers to the skillet and sauté for another 3-4 minutes until they start to soften.
Add the chickpeas to the skillet and stir well.
Pour the stir-fry sauce over the chickpeas and veggies and stir well to coat.
Cook for another 2-3 minutes until the sauce thickens and coats the veggies and chickpeas.
Serve the chickpea stir-fry over a bed of jasmine rice and top with diced avocado.
Enjoy