Chickpea and Vegetable Stir-Fry with Miso Yogurt Sauce
A wholesome and gut-friendly stir-fry featuring chickpeas, vibrant vegetables, and a tangy miso yogurt sauce.
15 min
Prep
20 min
Cook
4
Serves
250
Calories
Macros · per serving
10g protein
30g carbs
10g fat
Ingredients
For 4 servings
- 1 can, drained and rinsed chickpeas
- 1 whole, sliced red bell pepper
- 1 whole, sliced zucchini
- 2 whole, julienned carrot
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 2 tablespoons soy sauce
- 1 cup plain yogurt
- 2 tablespoons white miso paste
- 1 tablespoon lemon juice
- 1 tablespoon, chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
- 1
In a small bowl, mix the plain yogurt, white miso paste, lemon juice, and a pinch of salt and pepper. Stir until smooth and set aside.
- 2
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 3
Add the sliced red bell pepper, zucchini, julienned carrots, and broccoli florets to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- 4
Add the drained chickpeas and soy sauce to the skillet and stir well to combine. Cook for an additional 3 minutes to heat through.
- 5
Remove the skillet from heat and transfer the stir-fry to a serving dish.
- 6
Drizzle the miso yogurt sauce over the stir-fry or serve on the side.
- 7
Garnish with chopped fresh parsley and season with additional salt and black pepper to taste before serving.
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