A bright and fresh stir-fry of spring vegetables, garbanzo beans, and heat-and-serve rice & lentil blend from Village Harvest. On the table in less than 30 minutes!
Heat the vegetable oil in a wok or large, wide skillet over medium-high heat. When hot, add the chickpeas, asparagus, bell pepper, and cabbage. Continue to cook over high heat, stirring frequently, until the asparagus is bright green and the vegetables are crisp-tender, about 4 minutes.
Meanwhile, microwave the Village Harvest Basmati & Lentil Blend if using.
Reduce the heat to medium. Add the hot paprika if using and stir to combine. Add the sweet chili sauce and lime juice, stir, and continue to cook until all of the vegetables are done to your liking, (about 2-3 more minutes for me). Season to taste with hot sauce, soy sauce, or more sweet chili if desired, and serve hot.
PREPPING ASPARAGUS: Be sure to snap off and discard the woody ends of the asparagus spears.
VEGETABLES: Feel free to adjust the quantities of vegetables to your preference, swap in other seasonal stir-fry vegetables, etc. This recipe is quite flexible.
Spring Vegetable Chickpea Stir-fry with Sweet Chili Lime Sauce originally printed from https://yupitsvegan.com/vegetable-chickpea-stir-fry/ May 14, 2018