Brilliant Black Chickpea Stir-fry

Here's one for the plant-based crowd.

This recipe is easy, delicious and gives off some amazing aromas.

Prepared and delivered in under 20 minutes this one is great for those looking for something quick, efficient but still offers maximum flavours with a magnificent marinade.

Make it soy-free by using coconut aminos ( a great soy alternative, if you chose not to eat soy).

Black chickpeas are a great plant-based source of iron, protein and fibre. They're slowly digested and so can really aid in keeping you satiated for hours.

For those looking for more protein, feel free to add some additional protein sources such as a soft-boiled egg or if you're keeping it plant-based then tofu or some a vegan mince.

Here's what you'll need:

Serves 1

-60g of chosen noodles, cooked (we used udon but you can use rice, if gluten-free)

- 80g of black chickpeas boiled until cooked (usually found in the world food section or Asian food stores)

- 2 mini peppers cut into slices

- 4 mushrooms sliced

- 1/2 a leek finely chopped

- 2 spring onions finely chopped

- 1 carrot peeled with a potato peeler - until you can’t peel anymore

- 1/4 courgette sliced into half circles

- 1 whole egg or 60g of plant-based mince (optional)

Marinade:

- 1/4 tsp cumin seeds

- pinch of salt

- 1/2 tsp paprika

- 1/4 tsp garlic powder - 1/2 tsp of your fav hot sauce I used @cholulahotsauce

- 1 tsp sesame seed oil

- 1 tsp Worcestershire sauce

- 1 tsp of gluten-free soy sauce OR coconut aminos

Garnish:

- Chopped red chilli

- freshly squeezed lime

- fresh coriander, chopped

Here's how to make this one:

1. Stir fry your veg until cooked and then add the cooked black chickpeas

2. Add noodles

3. Add marinade

4. Cook for around 2/3 more mins

5. Garnish with some raw chilli, lime squeezed and some coriander

6. Serve and enjoy

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