Orange Chickpeas and Vegetables
These orange chickpeas and vegetables have a really delicious sauce that combines orange, maple syrup, Tamari, ginger and garlic for an easy weeknight meal!
Ingredients
- 2 (15.5 ounce) cans chickpeas, drained and rinsed
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 red bell pepper, deseeded, cut in one inch pieces
For Serving
- Prepared rice and/or greens
Sauce
- 1 orange, zest and juice
- ¼ cup reduced sodium organic Tamari or soy sauce
- ¼ rice vinegar
- 2 tablespoons rice vinegar
- 1 inch piece ginger, peeled and grated or minced
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Optonal garnishes
- Sliced green onions, sesame seeds
Instructions
- If preparing rice, prepare per package instructions. Cut up vegetables. Make sauce by zesting and juicing one orange and combining remaining ingredients in a bowl.
- Add vegetables, sauce and chickpeas to a large sauté pan on medium high heat. Bring to a boil. Reduce heat to simmer and cover.
- Simmer for 10 minutes, stirring every couple of minutes. Keep it covered or most of the sauce will evaporate. Check vegetables for tenderness and cook to your liking. I recommend al dente.
- Serve with prepared rice and a side of greens. Optional: garnish with sesame seeds and green onions
Tried this recipe?Let us know how it was!