Chickpea And Vegetables


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1 olive oil

1 garlic

1/2 medium carrot

1/4 medium yellow onion

1/4 medium red pepper

1/2 cup chickpeas, bubbled

1/4 tsp turmeric

1 tbsp dietary yeast

1 squeeze of stew powder

salt and dark pepper

2 oz spinach

Sesame seeds (discretionary)

for the sauce:

1/2 cup water

1/4–1/2 cup soy sauce or tamari

2 tbsp coconut or pure sweetener

2 tsp cornstarch

Sriracha sauce to taste


Empty some bubbling water into a wok and cook the veggies over high warmth for 1 to 2 minutes. Channel them and put them in a safe spot.

Spot every one of the elements of the sauce in the wok and cook them over medium-high warmth for 5 minutes or until the sauce thickens.

Include the veggies and the chickpeas and cook over medium-high warmth for an additional 2 minutes.

Present with some sesame seeds on top.

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