Garbanzo Bean and Green Pea Stir-Fry
Beans
- 1 cup dried garbanzo beans (or 2 cans of cooked garbanzo beans)
- 1 tbsp salt (or Bragg’s Liquid Aminos, to taste)
Stir-Fry
- 2 tbsp oil (your choice of oil)
- 3 shallots (finely chopped)
- 4-6 cloves garlic (minced)
- 1 poblano pepper (diced)
- 1 cup green peas (fresh or frozen)
- 5 to 8 to taste sundried tomatoes in olive oil (chopped)
- 1-3 tsp Harissa paste (mild or hot)
- 2 cups cooked rice (your choice of rice)
- salt and pepper (to taste)
Cook the Garbanzo Beans: If using dried garbanzo beans, rinse and soak them overnight or use an Instant Pot. Cook them in salted water until tender. If using canned beans, simply drain and rinse them. Set aside.
- Sauté the Vegetables: Heat oil in a large skillet or pan over medium heat. Add the chopped shallots, minced garlic, and diced poblano pepper. Sauté for 3-4 minutes until softened and fragrant.
Add Green Peas and sun-dried tomatoes: Stir in the green peas and sun-dried tomatoes. Cook for another 2-3 minutes until the peas are heated through and the sun-dried tomatoes are well incorporated.
Combine the Garbanzo Beans: Add Harissa and the cooked garbanzo beans to the pan and mix everything together. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Serve: Serve the garbanzo and vegetable mixture over your favorite cooked rice.
You can easily swap out the rice for quinoa or couscous, depending on your preference or what you have on hand.
If you’re looking to boost the flavor even more, consider adding some spices like cumin, smoked paprika, chili powder or a squeeze of lemon..
See my blog post – https://www.thenextmeal.net/2025/01/24/rancho-gordo-chickpea-medley/