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
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.

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