... Simple Chickpea Wok Recipe | Dance of Stoves

Simple Chickpea Wok Recipe

Chickpea Wok - I always made my woks with rice or noodles, but it is a classic at home since I discovered this chickpea wok. It is a vice, and the recipe is straightforward.
How are those shakes going? 

I hope it's ok! 

Also Read: Vegan Hummus Sandwich Recipe

We are delighted with your photos because, oddly enough, doing a challenge takes a lot of work (much more than we thought), but it is worth it to see you so happy and enjoying vegan and healthy options. 

Also Read: Polvorones Recipe {Or Mexican Wedding Cookies!}

If you have not signed up yet, you can do so until Sunday 17th through the shake challenge entrance. 

You can re-engage for the shake that day and make the others at the end or do it in order, you decide!

Also Read: Vegan And Gluten-Free Chocolate Polvorones

And between Christmas and the challenge, I have not shared as many recipes as usual, but I promise that I will compensate you this week, and I will return to my regular work rhythm. 

Also Read: How To Cook Perfect Quinoa

Today I bring you this chickpea wok that has been a real discovery; I usually prepare woks with rice or, in any case, with noodles, but one day I wanted to eat chickpeas, and it occurred to me to try to see how it turned out and it was a success.

Also Read: Baked Vegetables And Tofu With Quinoa

At the risk of being heavy and repetitive, I tell you that you can use whatever vegetables you want. 

I repeat it in each recipe because if I don't put it, someone asks for sure? 

Also Read: Easy Vegan Eggnog Recipe

When I did not have so much experience cooking, if I could not make a recipe such as I did not make it because I was afraid of making a mistake, but in general, we can always change almost any ingredient, especially in the recipes on our blog because they are straightforward, so do not have afraid of experimenting and if you have any questions, leave them in comments, I always answer!

Also Read: Vegan Christmas Salad Recipe

Chickpea Wok - I always made my woks with rice or noodles, but it is a classic at home since I discovered this chickpea wok. It is a vice, and the recipe is straightforward.
Tips:

  • Instead of chickpeas, you can use rice, pasta or any other cereal or legume.
  • Sriracha sauce is a hot sauce. If you cannot find it, you can eliminate it or substitute it with any other ingredient that is pungent.
  • If you don't want to complicate your life, you can cook vegetables and chickpeas with a bit of soy sauce, tamari, sweet and sour sauce or any other sauce you have at home.

Chickpea Wok - I always made my woks with rice or noodles, but it is a classic at home since I discovered this chickpea wok. It is a vice, and the recipe is straightforward.
Chickpea Wok

Chickpea Wok
I always made my woks with rice or noodles, but it is a classic at home since I discovered this chickpea wok. He is addicted, and the recipe is straightforward.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 10 mins
  • Total: 15 minutes
  • Servings: 2-4 (1x), 4-8 (2x), 6-12 (3x)
  • Category: Main Dish, Gluten-Free
  • Cuisine: Vegan, Asian

Ingredients SCALE (1x)

  • 1/2 red onion in julienne
  • 1/2 red bell pepper, julienned
  • 8 Brussels sprouts, quartered
  • 400 g of cooked chickpeas or one jar of chickpeas
  • Sesame seeds (optional)

For the sauce (1x):

  • 1/2 cup of water
  • 1/2 cup tamari or soy sauce
  • Two teaspoons cornstarch
  • Two tablespoons coconut sugar
  • Sriracha sauce to taste

Ingredients SCALE (2x)

  • One red onion in julienne
  • One red bell pepper, julienned
  • 16 brussels sprouts, quartered
  • 800 g of cooked chickpeas or one jar of chickpeas
  • Sesame seeds (optional)

For the sauce (2x):

  • 1 cup of water
  • 1 cup tamari or soy sauce
  • Four teaspoons cornstarch
  • Four tablespoons coconut sugar
  • Sriracha sauce to taste

Ingredients SCALE (3x)

  • 1 1/2 red onion julienned
  • 1 1/2 red bell pepper, julienned
  • 24 brussels sprouts, quartered
  • 1200 g of cooked chickpeas or one jar of chickpeas
  • Sesame seeds (optional)

For the sauce (3x):

  • 1 1/2 cup of water
  • 1 1/2 cup soy sauce or tamari
  • Six teaspoons cornstarch
  • Six tablespoons coconut sugar
  • Sriracha sauce to taste

Instructions

  1. Heat plenty of water in a wok, pot or pan and when it is boiling, cook the vegetables for one or two minutes: strain and reserve.
  2. Mix the sauce ingredients in a bowl until well combined and cook in the wok, pot or skillet for about 5 minutes over medium-high heat or until the sauce thickens.
  3. Add the vegetables and chickpeas, stir and cook for about two more minutes.
  4. Decorate your plate with some sesame seeds (optional).

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