Vegansk kikärtsrätt

Åh, nu kommer ett recept på engelska folk, för jag orkar inte översätta det.
Men herregud så gott det såg ut, jag måste testa detta någon dag.

Orginalreceptet här:  BESÖK!



Author: Blue Ridge Babe
Yield: 5-6 servings
  • 1 large onion, diced
  • 5 cloves of garlic, finely diced or minced
  • 2 (8 oz) cans of water chestnuts, drained
  • 1 (8 oz) can of cut baby corn, drained
  • 3 tablespoons tamari
  • Teriyaki sauce – (see this post for the brand I use)
  • Olive oil
  • 10 oz bag of frozen broccoli
  • 2 (15 oz) cans of chickpeas, drained
  • 6 servings of instant brown rice, cooked according to package instructions.
  1. Preheat oven to 450 degrees
  2. Cook rice according to package instructions.
  3. Drain chickpeas and spread on a baking sheet in one layer. Add ⅛ cup teriyaki sauce and toss well
  4. Roast chickpeas for 15-25 minutes, stirring every 8-10 minutes, until crispy.
  5. In a skillet (do not use nonstick), combine onion, garlic, water chestnuts, baby corn, 1 tablespoon of olive oil, and 1 tablespoon of teriyaki sauce
  6. Sautee mixture fore 8-10 minutes, on medium high heat, stirring often, until chestnuts are crispy and onion is translucent (add more olive oil if it starts to stick)
  7. Once chestnuts are browned, add broccoli to the skillet, along with ⅛ cup of teriyaki sauce and 3 tablespoons of tamari, stir well, until broccoli starts to crisp.
  8. Once chickpeas are done, add them to the skillet mixture and stir.
  9. Serve over brown rice, with additional teriyaki sauce for serving
  10. Enjoy!