Chickpea and Vegetable Stir Fry with Yogurt Sauce
A wholesome and delicious chickpea and vegetable stir fry served with a tangy yogurt sauce, perfect for a gut-friendly meal.
15 min
Prep
25 min
Cook
4
Serves
320
Calories
Macros · per serving
12g protein
50g carbs
10g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 onion
- 1 red bell pepper
- 2 cups broccoli florets
- 2 carrot
- 3 cloves garlic
- 1 can canned chickpeas
- 2 tablespoons soy sauce
- 2 cups cooked brown rice
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Heat olive oil in a large pan over medium heat.
- 2
Chop the onion, red bell pepper, and carrots into bite-sized pieces.
- 3
Add chopped onion, red bell pepper, and carrots to the pan and sauté for 5 minutes.
- 4
Add broccoli florets to the pan and continue to cook for another 5 minutes.
- 5
Mince the garlic cloves and add to the pan, cooking for 1 minute until fragrant.
- 6
Drain and rinse canned chickpeas, then add them to the pan.
- 7
Stir in soy sauce, season with salt and black pepper to taste, and mix well, cooking for another 3-4 minutes.
- 8
While the vegetables are cooking, prepare the yogurt sauce by mixing plain yogurt with lemon juice and chopped fresh parsley in a small bowl.
- 9
Serve the stir-fried vegetables and chickpeas over a bed of cooked brown rice, drizzled with the yogurt sauce.
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