Umami Chickpea Stir-Fry
with Green Beans & Jasmine Rice
Cooking time
30 minutes
Servings
4
Calories
560 /serving
Chickpeas in a stir-fry? That’s right! When they’re coated with yummy Asian flavours (from hoisin, teriyaki sauce and ginger), these nutritious powerballs totally roll with it. Add lots of veggies and fluffy jasmine rice for a feel-good family meal. It’ll soothe away any mid-week stress.
We will send you:
- 400g Green beans (or string peas)
- 2 Scallions
- 300g Shredded cabbage
- 15ml Ginger paste
- 398ml Chickpeas (canned)
- 30ml Hoisin sauce
- 320g Jasmine rice
- 30ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
5 g
Saturated Fat
0 g
Sodium
1130 mg
Total Carb
112 g
Sugars
13 g
Protein
18 g
Fibre
14 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, thinly slice the scallions crosswise.
- Drain and rinse the chickpeas.
- Remove the stem ends of the green beans; halve crosswise.
Start the stir-fry
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the green beans, chickpeas, spices and 2 tbsp water. Sauté, 3 to 5 min., until the beans are crisp-tender.
Finish the stir-fry
- To the pan, add the cabbage and sauté, 1 to 2 min., until beginning to soften.
- Add the hoisin, teriyaki glaze and S&P; stir and bring to a boil.
Plate your dish
- Divide the rice between your plates.
- Top with the stir-fry.
- Garnish with the scallions. Bon appétit!
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