BROCCOLI CHICKPEA STIR FRY | Super Quick | Lots of Garlic | Spicy Goodness!
Broccoli chickpea or broccoli garlic stir fry is an easy recipe that takes as long as it does to cook rice. This delicious, hearty meal is packed with flavor and nutrients, so stock up, buddy boy!
Broccoli Garlic Stir Fry
Ingredients
1 tbsp olive oil
One half white onion
3 cloves garlic
1 tbsp ginger
1 tsp onion powder
1 tsp paprika
1/3 cup vegetable broth
Salt, pepper, cayenne to taste
1 broccoli crown
1 can chickpeas
1 1/2 cups rice
2 cups water
1/3 cup soy sauce
4 tbsp corn starch
Directions
Dice onions and mince garlic. Add olive oil to a large skillet and cook on medium heat along with spices. Sauté for 3-4 minutes.
Cut broccoli and add this and vegetable broth to skillet. Cook for about 10 minutes. Add the rest of the spices.
In a medium bowl, whisk the water, soy sauce, and cornstarch. Drain the chickpeas and add sauce and chickpeas to skillet. Bring to a boil and allow the sauce to thicken a little.
Cook the rice and serve together.
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Chickpea Patties Recipe | The Best Chickpea Recipe Ever!
Chickpea patties is today's recipe. Apart from being delicious, chickpea are a great source of fiber, protein, iron, magnesium... that's why we love them! This is an excellent way to eat them, even the little one will devour these vegan patties. You can also eat them as a burger in your bun, serve them with some salad or with this yummy yogurt sauce recipe you can find also in the video.
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Ingredients for 12 patties:
-240 gr (8 & 3/4 oz) cooked chickpeas
-240 gr (8 & 3/4 oz) cooked potato
-an onion
-a garlic
-a small piece of ginger
-3 tbsp olive oil
-black pepper
-1/2 tsp salt
-1/3 tsp cumin
-a bunch of parsley
For the yogurt sauce:
-1 cup vegan yogurt
-1 tbsp olive oil
-1 tsp lemon juice
-black pepper
-1/2 tsp salt
-1 small grated garlic
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Spicy Cashew Thai Chickpea Broccoli Salad
RECIPE:
Delicious healthy Thai broccoli salad made with colorful veggies like crunchy carrots, red cabbage and sweet bell pepper. This easy vegan broccoli salad is tossed in a spicy peanut dressing and packed with delicious, plant based protein thanks to chickpeas!
Healthy Eating Made Yummy - Spicy Broccoli & Chickpea Bowl | Salad Recipe | Bit Healthier
Enjoy a vibrant and nutritious bowl with this Spicy Broccoli, Chickpea, and Mushroom recipe.
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Ingredients
Spicy broccoli:
1 head broccoli, cut into bite-size florets, stems cut into 1/2-inch slices
1.5 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon Red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
Chickpeas:
1 can of chickpeas, drained and rinsed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili flakes
Warm mushrooms:
2 tablespoons extra-virgin olive oil
1 pound mushrooms, sliced or quartered
Salt
Freshly ground black pepper
Pesto Vinaigrette:
2 tablespoons vegan pesto sauce
1 tablespoon freshly squeezed lemon juice
1 teaspoon extra virgin olive oil
1/4 teaspoon kosher salt
PESTO RECIPE:
Recipe on our website:
00:00 INTRO
00:40 SPICY BROCCOLI
2:30 CRISPY CHICKPEAS AND WARM MUSHROOMS
4:20 PESTO VINAIGRETTE
5:00 RAW VEGGIES PREP
5:20 ASSEMBLE THE BOWL
6:34 THANK YOU
Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
If you like my videos, please like, share and subscribe to support the channel!
Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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