Brussels Sprouts and Chickpea Stir-Fry
Sautéd Brussels sprouts and chickpeas in a tangy sesame-ginger sauce. Served over brown rice or quinoa
Ingredients
- 1 pound 450 grams Brussels sprouts, trimmed and sliced
- 1 can 15 oz / 425 grams chickpeas, drained and rinsed
- 2 tablespoons 30 milliliters sesame oil
- 3 cloves garlic minced
- 1 tablespoon 15 grams fresh ginger, grated
- 3 tablespoons 45 milliliters soy sauce (or tamari for gluten-free option)
- 2 tablespoons 30 milliliters rice vinegar
- 1 tablespoon 15 milliliters maple syrup
- 2 teaspoons toasted sesame seeds
- Cooked brown rice or quinoa for serving
Instructions
Prepare the Brussels Sprouts and Chickpeas:
- Heat 2 tablespoons of sesame oil in a large skillet over medium heat.
- Add the sliced Brussels sprouts and chickpeas to the skillet. Sauté for about 5-7 minutes, or until the Brussels sprouts are tender and slightly golden. Remove from the skillet and set aside.
Make the Sauce:
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute, or until fragrant.
Create the Tangy Sauce:
- Add the soy sauce, rice vinegar, and maple syrup to the skillet. Stir well to combine. Let it simmer for another 2 minutes.
Combine and Serve:
- Return the sautéed Brussels sprouts and chickpeas to the skillet with the sauce. Toss everything together until well coated.
Serve:
- Serve the sautéed Brussels sprouts and chickpeas over cooked brown rice or quinoa.
Garnish:
- Sprinkle toasted sesame seeds over the top for an extra crunch and flavor.