Get the Recipe: 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.
Ingredients
- 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
Instructions
- 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