Mushroom and Chickpea Stir-Fry
A quick, nutritious, and incredibly satisfying meal. The combination of meaty mushrooms and protein-packed chickpeas creates a hearty vegetarian dish.
Ingredients
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced (cremini or button work great)
- 2 cans chickpeas 15 oz each, drained and rinsed
- 4 cloves garlic minced
- 1 medium onion diced
- 2 carrots julienned
- 2 tablespoons soy sauce use tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Fresh herbs for garnish cilantro or parsley
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add onions and carrots, cooking for 3-4 minutes until the onions start to become translucent.
- Add mushrooms to the pan and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Stir in minced garlic and cook for another minute until fragrant.
- Add chickpeas to the pan, stirring to combine with the vegetables.
- Pour in soy sauce and rice vinegar, stirring to coat all ingredients evenly.
- Cook for an additional 3-4 minutes until the chickpeas are heated through.
- Finish with a drizzle of sesame oil and adjust seasoning with salt and pepper.
- Garnish with fresh herbs before serving.