Vegetable and Chickpea Stir-Fry with Brown Rice
A wholesome vegetable and chickpea stir-fry served over brown rice, packed with fiber and gut-friendly ingredients for a satisfying meal.
10 min
Prep
30 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
58g carbs
9g fat
Ingredients
For 4 servings
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- 2 cups broccoli
- 1 carrot
- 1 15-ounce can canned chickpeas
- 3 tablespoons soy sauce
- 1 tablespoon ginger
- 1/4 cup kefir
- 2 green onion
Instructions
- 1
Rinse and drain the brown rice. In a medium saucepan, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and simmer for 25 minutes or until the rice is tender.
- 2
While the rice is cooking, peel and mince the garlic and ginger. Chop the onion, red bell pepper, broccoli, carrot, and green onions.
- 3
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté for 3-4 minutes until the onion is translucent.
- 4
Add the red bell pepper, broccoli, and carrot to the skillet. Stir-fry for 5-7 minutes until the vegetables are slightly tender.
- 5
Rinse and drain the canned chickpeas. Add chickpeas to the skillet along with soy sauce and ginger, stirring to combine. Cook for an additional 5 minutes until heated through.
- 6
Remove the skillet from heat and stir in kefir for a creamy finish.
- 7
Serve the vegetable and chickpea stir-fry over the cooked brown rice. Garnish with chopped green onions.
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