Lime Chickpea Stir-fry
This vegan lime chickpea stir-fry is the perfect comforting, yet healthy dish that's made with an abundance of vegetables. It's also easy to make for a quick weeknight dinner. Gluten-free and oil-free.
- 7 oz rice noodles
- 1 medium onion chopped
- 1 clove garlic minced
- 1 medium carrot peeled and chopped
- 5 oz broccoli
- 3.5 oz mangetout
- 3.5 oz baby sweetcorn
- 1 can chickpeas drained and rinsed
For the sauce
- 4 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tbsp tomato pureé
- 1 lime juice of
- 1 tsp corn starch
Cook the noodles according to packaging instructions and prepare the sauce by whisking together the rice vinegar, tamari, maple syrup, tomato paste, lime juice and corn starch.
Add the onion and the garlic to a non-stick frying pan and sauté for around 2 minutes, until the onion starts to soften.
Add the carrots, broccoli, mangetout and sweetcorn. Cook for a further 4-5 minutes, then add the chickpeas and stir to combine.
Add the noodles and the sauce, stirring for 1-2 minutes until the ingredients are well-combined and the sauce had thickened. Serve with spring onions and chillies, or any other garnish of your choice.
Calories: 558kcal | Carbohydrates: 123g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 1867mg | Potassium: 830mg | Fiber: 10g | Sugar: 17g | Vitamin A: 7867IU | Vitamin C: 66mg | Calcium: 172mg | Iron: 5mg