Lemony Chickpea Stir Fry Food

LEMONY CHICKPEA STIR-FRY (VEGAN AND YUM)

Steps:

• Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas.
• Saute until the chickpeas are deeply golden and crusty.
• Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
• Stir in the kale and cook for one minute more.
• Remove everything from the skillet onto a large plate and set aside.
• In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
• Add the chickpea mixture back to the skillet, and remove from heat.
• Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.
• Turn out onto a platter and serve.

CHICKPEA STIR FRY

Steps:

• Marinate the chickpeas in the tablespoon of tamari for 15 minutes. Set aside.
• Mix the sauce ingredients together in a small bowl and set aside.
• Heat a non-stick skillet over medium heat. Add about 2 tablespoons water. Add the onion and red bell pepper and stir fry a few minutes until the onion is slightly translucent.
• Next add the mushrooms to the skillet and stir fry for a couple more minutes.
• Add the chickpeas and stir fry until they are heated through.
• Give the sauce a good stir, then add it to the skillet. Stir until the sauce has thickened and the chickpeas and vegetables are well coated. Garnish with sliced green onion, if desired.
• Serve with Coconut Jasmine Rice or your favorite grain.

LEMONY CHICKPEA STIR-FRY

Steps:

• Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas.
• Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
• Stir in the kale and cook for one minute more.
• Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
• Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.
• Turn out onto a platter and serve family style.

LEMON CHICKEN STIR-FRY

Steps:

• In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it's completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
• Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

LEMONY CHICKPEA DIP

Steps:

• Combine all ingredients except cilantro in a food processor; process until smooth. Transfer chickpea mixture to a bowl. Stir in cilantro.

LEMONY CHICKEN STIR-FRY

Steps:

• In a large skillet, heat the olive oil.
• Add the onion and cook over moderate heat, stirring until softened, 4 minutes.
• Add the garlic and cook for 1 minute.
• Add the chicken and cook over moderately high heat, stirring occasionally, until browned all over, 3 minutes.
• Stir in the soy sauce and sesame oil, season with salt and pepper and stir=fry until the chicken is cooked through, 3 minutes longer.
• Remove from the heat and stir in the lemon zest and lemon juice.
• Season with salt, pepper and soy sauce.
• Transfer the chicken to a platter, top with the slice scallion and serve with rice.

LEMONY CHICKPEAS

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.

CHICKPEA & COURGETTE PILAF

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and cook the onion for 8-10 mins until softened. Add the garlic and spices, and cook for 2 mins more until fragrant. Tip in the rice and 450ml boiling water from the kettle along with the lemon zest and ½ tsp salt. Cover, reduce the heat to medium-low and cook for 20 mins, or until all the water has been absorbed and the rice is cooked through. This process can also be done in the oven: cook everything in a flameproof casserole and transfer to the oven once the rice and water has been added, covering and cooking for 20-25 mins at 190C/170C fan/gas 5.
• Heat the rest of the oil in a second pan over a medium-high heat and fry the courgette slices for 4 mins until slightly coloured and the edges are just softened. Stir in the chickpeas and cook for 2 mins more until warmed through. Season well.
• When the rice is cooked through, add half the lemon juice and fluff up the rice with a fork. Add the chilli flakes, if using, and chopped dill to the courgette and chickpea mixture. Season well. Stir in the remaining lemon juice and a splash more oil. Serve the rice with the courgettes.

CHICKPEA STIR FRY

Steps:

• In a small bowl mix the chutney, chili sauce, garam masala, chili powder, coriander and cumin to form a paste.
• Heat the oil and fry the paste for one minute.
• Drain the chickpeas and add to the pan, stir very well to coat the chickpeas with oil and spice mix.
• Continue to cook the peas for 5 minutes over a moderate to high heat longer if desired.
• Add the brown rice to the pan and mix well to coat the rice, cook for a further 3 - 4 minutes so the rice is hot and the grains are broken up.
• Serve drizzle with plain yoghurt or sour cream.