Gut-Friendly Chickpea and Vegetable Stir-Fry with Yogurt

Instructions

1. 1

   Rinse 1 cup of brown rice under cold water and combine it with 2 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed and rice is tender.

2. 2

   While rice is cooking, drain and rinse 2 cups of canned chickpeas.

3. 3

   Peel and thinly slice 1 onion, 2 carrots, and 1 red bell pepper. Chop 2 cups of broccoli florets into bite-sized pieces. Mince 3 cloves of garlic and 1 tablespoon of ginger.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent.

5. 5

   Add the sliced carrots, red bell pepper, and broccoli florets to the skillet. Stir-fry for about 5 minutes until the vegetables are just tender.

6. 6

   Stir in the chickpeas, 3 tablespoons of soy sauce, and ginger. Cook for another 3-5 minutes, ensuring everything is well-coated and heated through.

7. 7

   Season the stir-fry with salt and black pepper to taste.

8. 8

   Serve the vegetable and chickpea stir-fry over the cooked brown rice, and top each serving with a dollop of plain yogurt.