Teriyaki Chickpea Stirfry
There was a small casualty today.
It’s pretty much expected when I am trying too hard to do too much that something’s gotta give.
Something besides just trading out the color of headband I wore to the gym and considering that “getting ready.” Or shaving with a squirt of Pea Daddy’s shaving cream and a dry razor.
I chaperoned Gigi’s field trip to the Oregon Garden today, but I was prepared.
I got up extra early to pack lunches, go to the gym, make breakfast and even get dinner started before we headed out.
Thanks for not pointing out that getting up fifteen minutes earlier would have meant time to make myself more presentable. I knew I liked you for a reason.
The field trip was a success.
I made it home just in time to pack lunches for tomorrow. To bandage my deep wound suffered from going off the trail to admire a coniferous tree. To pop the lens back into the sunglasses I dropped on the asphalt (everyone gasped until I raised a hand and shouted, “Dollar Tree! Dollar Tree!”).
I even found time to finish making dinner and photograph it to share with you, and then it was right back to the school to pick up Gigi.
And then I realized I what I forgot.
Hey, at least it wasn’t a kid.
It’s a long drive back to the Oregon Garden.
And dinner’s ready.
Teriyaki Chickpea Stirfry
- 1/4 c. soy sauce, tamari or aminos
- 2 T. water
- 1/4 c. pineapple or orange juice
- 1 T. rice wine vinegar
- 1 T. maple syrup or honey
- 1 t. sesame oil
- 1 t. sesame seeds
- 1/2 t. minced ginger
- 1/2 t. minced garlic
- One 14 oz. can chickpeas, drained and rinsed
- 1 carrot, sliced
- 2 stalks celery, chopped
- 2 c. broccoli florets
- 1 c. pineapple tidbits (optional)
- 2-4 c. steamed rice
- 1/4 c. roasted peanuts, almonds or cashews
Prepare marinade by whisking together soy sauce, tamari or aminos, water, juice, vinegar, maple syrup or honey, sesame oil, sesame seeds, ginger and garlic.
Add chickpeas and allow to marinate for several hours or overnight.
Lightly coat a large skillet or wok with cooking spray or a spritz of oil and place over medium high heat. Stir fry carrot, celery and broccoli until slightly tender and then add chickpeas and marinade to pan. Continue to cook until sauce comes to a low boil.
Allow to cook for 8-10 minutes or until sauce is slightly reduced.
Add pineapple, if you remember, and cook for another minute.
Serve over hot rice and top with peanuts, almonds or cashews.
I know my family.
They will notice something is missing.
Funny, they don’t notice that I’m walking around with one lens in my sunglasses, a massive puncture wound in my leg or broccoli in my teeth.
Or at least if they do, they don’t say anything.
I knew I liked them for a reason.