Chick Pea and Veggie Stir-Fry

This stir fry can go with anything whether it be brown, wild or black rice, quinoa, millet or oven baked potatoes. I love putting some cashew cheese in this recipe as well, it adds a real pop of flavour!

You will need

! cup chick peas (precooked)
2 tomatoes
¼ eggplant
2 florets of cauliflower
3 florets of broccoli
1 or 2 leaves kale
¼ sweet pepper
1 small onion
1 clove garlic
2 pimento peppers
1 leaf shadon beni
4 chive leaves

Method:

Finely chop onion, garlic, pimento, chives and shadon beni.

Place in the frying or stir fry pan and set aside.

Chop kale, sweet pepper and cube tomatoes. Set aside them aside in a bowl.

Slice the eggplant in thin circles and then cut it into tiny squares doing it like a tictactoe board, about five lines going across and five lines going down. Add this to the frying pan.

Finely chop the cauliflower and broccoli as well.

Put some oil in the fry pan and heat up the fresh seasonings and the eggplant for about two minutes making sure they have cooked. Doing this with the eggplant gives it a great flavour.

Add the cauliflower, broccoli, tomatoes and precooked channa to the pan and stir-fry for two minutes. Sprinkle the food with Braggs liquid aminos, ground turmeric, cumin, garlic, mustard, Italian seasoning. Then add the sweet pepper and kale and mix it all in. Turn off.

Serve with your side dish or eat as is!

Have a great dinner or lunch with this one!

Ila