A super simple stir fry recipe which uses one of my all-time favourite ingredients – chickpeas! This is a very handy go-to recipe on a busy weeknight – it packs 3 servings of your recommended 5-7 servings of fruits and vegetables per day too!

Recipe (Serves 3-4)

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 garlic clove, peeled and finely chopped
• 1 red onion, peeled and diced
• 1 bell pepper, de-seed, stem removed and chopped into 1-inch chunks
• 1 medium courgette, head removed and sliced into coins, then coins halved
• 2 cups of broccoli florets
• 1 400g tin of chickpeas, drained and rinsed
• 2 tbsp honey
• 2 tbsp soy sauce or tamari
• 1/2 tsp ground ginger
• 1 tbsp miso paste + 1 tbsp boiled hot water (mixed together)
• To serve: 3-4 servings of wholewheat noodles

Method

1. Prepare your garlic and veggies first as above in the ingredients list. Wash the veg too!
2. Heat the oil in a pot or pan on the hob/stove. Add the garlic and onions and cook for 3-4 minutes to sweat the onions.
3. Add the ginger and stir to coat the onions in it.
4. Add the veggies and stir again for another 3-4 minutes.
5. Next, add the soy sauce, miso paste/water mix and honey. Stir to coat the veggies in the liquid.
6. Add the tin of chickpeas, and stir again.
7. Cook for another 5-10 minutes on a low heat, until the veggies are softened, stirring frequently. Cook your noodles according to package instructions during this time.
8. Serve up and tuck in!

Enjoy guys! As always, tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x