Marinade
3 Tbsp. Tamari
1 Tbsp. grated ginger
1 Tbsp. Corn Syrup
Stir Fry
Can chickpeas, rinsed
2 Tbsp. Coconut Oil
Onion, diced
2 carrots, sliced
3 C. broccoli
Marinate chickpeas for at least 30 minutes; shake often. Heat skillet to medium high. Melt oil and cook onion for 2 minutes, until golden brown. Add carrots for 2 minutes until beginning to soften. Add broccoli and marinated chickpeas for 2-3 until warmed and just tender. Serve over rice, noodles, quinoa, or millet.
Adapted from Raising Vegetarian Children.
3 Tbsp. Tamari
1 Tbsp. grated ginger
1 Tbsp. Corn Syrup
Stir Fry
Can chickpeas, rinsed
2 Tbsp. Coconut Oil
Onion, diced
2 carrots, sliced
3 C. broccoli
Marinate chickpeas for at least 30 minutes; shake often. Heat skillet to medium high. Melt oil and cook onion for 2 minutes, until golden brown. Add carrots for 2 minutes until beginning to soften. Add broccoli and marinated chickpeas for 2-3 until warmed and just tender. Serve over rice, noodles, quinoa, or millet.
Adapted from Raising Vegetarian Children.
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