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Veggie Stirfry

What you need: 

1 large yellow bellpepper, cut into 1/2 inch wide strips
2 zuchinni, sliced
2 cup frozen corn
1 medium onion, thinly sliced
2 cans chickpeas, or 1 1/2 cups dried chickpeas (increase preparation time
by 1 hr or
more)
oil for stirfrying
soy sauce, tamari, or Braggs Liquid Aminos to taste
2 garlic cloves, minced
1 cup fresh mushroom, sliced
1 tablespoon arrowroot
cooked brown rice or pasta

What you do: 

If using dried chickpeas, boil in vegetable broth or salted water until tender. Drain and set aside. Reserve 1/4 cup of cooking liquid. If using canned chickpeas drain an rinse and set aside. Stirfry garlic and onion in oil until softened. Add bellpepper and more oil if needed. You may add some soysauce at this time if desired. Next, add the zuchinni and mushrooms. Continue to stir for a few minutes. Add the frozen corn, chickpeas, and soysauce to taste. Stir thoroughly, and cover. Lower heat a bit and continue cooking until chickpeas and corn are heated through. Mix arrowroot with a little cold water or reserved cooking liquid and add to the vegetable mixture. Continue heating and stirring until thickened. Serve over brown rice or pasta.

Preparation Time: 
30-45 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

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