Vegetarian stir-fry with chickpeas

Recipe for a vegetarian stir-fry with chickpeas and vegetables.

Course Lunch, Main course

Cuisine Asian

Nøgleord Easy meals, Meat-free, One-pan dish, Quick meals, Vegetarian

Total Time 20

Servings servings

Calories 460kcal

Pour boiling water over the broccoli, then rinse it in plenty of cold water so it cools completely. This keeps its bright green colour.
Cut it into small florets and leave them to dry thoroughly on a tea towel.
*You can do this earlier in the day or the day before; the boiling water also flushes out any hidden grit.
Halve the courgette lengthways and cut it into slices.
If the "seedy core" is very large, you can scrape it out with a spoon before slicing the courgette.
Mix the ingredients for the stir-fry sauce and set it aside.
Heat the oil in a frying pan and toast the cashews over a medium heat until golden on both sides. Set them aside on a piece of kitchen paper.
In the same pan, fry the mushrooms for a couple of minutes over a high heat – add a little more oil if needed.
Then add the broccoli, peppers, red onion and courgette and stir-fry for a further 3-4 minutes, still over a high heat.
Add the drained chickpeas and the toasted cashews, and pour over the stir-fry sauce. Heat through for another couple of minutes, then take the pan off the heat.
*The vegetables should still have plenty of bite.
Top your stir-fry with sesame seeds, spring onions and chilli, and serve with lime wedges on the side.
You can serve this vegetarian stir-fry with rice or noodles – or alongside a piece of pan-fried chicken, beef or pork tenderloin, or a piece of baked or pan-fried salmon.