How many of you are lazy when it comes to dinner?
It’s okay to admit that you are- I am too. By the time dinner rolls around, the last thing I want to do is stand in the kitchen for an hour and make a creative meal. Usually, I find a few things in my fridge and boom- dinner.
Introducing one of my staple dishes- stir fries. Specifically, chickpea stir-frys. This meals just so damn easy- I LOVE IT. I could honestly make this with my eyes closed I make it so much.
I’m bringing it back to the good old China days. If you are confused as to what I’m talking about, I went to China for two weeks a few years ago, and I kid you not, we made this exact same meal except with tofu instead of chickpeas in our cooking class. Sure, I wasn’t a rice fan back then so I just ate the veggies and tofu, but it was still pretty tasty. The ladies running the cooking classes were very confused as to why I wasn’t eating the rice, and I don’t think I ever got my point across clearly to them. Oh well. I wasn’t blogging back then, but I’m so glad I remember that meal.
And can you believe it- I’m trying rice again!! WOOOOO!!!!! I’m trying new things!!!! I’m adulting!!!!! No, I’m really not doing that big of a thing- I’m just FINALLY branching out from the things I thought I hated as a child. Adding rice to this dish makes it very stir-fry like, but I’m sure it’s just as tasty with quinoa. But man, I’m just gonna continue patting myself on the back for trying new things.
- 1 bell pepper, diced
- 2 heads broccoli, sliced
- 2 large carrots, sliced
- ½ onion, diced
- 4 cups kale, packed
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp chili flakes
- 1 tsp lime juice
- 1 tbsp rice vinegar
- 2 cups quinoa or brown rice, cooked
- Cauliflower rice*
- 1 cup chickpeas, drained and rinsed
- 1 tbsp sesame seeds
- 1.) Heat up the oil to a medium heat. On the side, slice up your veggies into slices and set aside.
- 2.) Once the oil has heated up, toss the veggies into the pan. Stir around consistently and make sure everything cooks well.
- 3.) Once the veggies have cooked, toss in the chickpeas and the sauce. Turn the heat off, but keep it on the burner to keep it warm. Stir everything around to coat well with the sauce, and set aside.
- 4.) Once cooked, serve over rice and enjoy.
- 1.) In a bowl, mix together the soy sauce with the chili flakes, rice vinegar, and lime juice. Add in more soy sauce and adjust to your taste preference.
- 2.) Once the vegetables have cooked, mix in with them and enjoy.
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