Chinese Chickpea Vegetable Stir-fry in Sweet and Sour Sauce

🧂 Ingredients

• 8.8 oz basmati or jasmine rice
• 1 tbsp oil

  e.g. canola, peanut or sesame oil
• 1 onion

  cut into coarse pieces
• 7 oz eggplant

  cut into coarse cubes
• 1 carrot

  roughly sliced or diced
• 1 bell pepper

  red or yellow or both, coarsely diced
• 1x14 oz can chickpeas

  8.5 oz (240 g) drained wight
• 1 recipe sweet and sour sauce
• scallions

  sliced
• parsley
• sesame seeds
• limes

Instructions

• 1 Cook the rice according to package instructions in a pot or rice cooker.
• 2 Heat the oil in a skillet and sauté the vegetables for about 5 minutes, stirring
  occasionally. Once the vegetables are lightly browned, reduce the heat. Sprinkle
  a little salt over the vegetables and pour in a little water. Cover the pan with
  a lid and cook for about 5 minutes until the vegetables are tender.
• 3 Meanwhile, prepare the sweet and sour sauce according to the recipe
  [https://biancazapatka.com/en/sweet-and-sour-sauce/] (this can also be made
  ahead).
• 4 Once the vegetables are tender, stir in the chickpeas and the sauce. Turn off
  the heat and lest rest for 2-3 minutes with the lid on (if the sauce is too
  thick, add a little water).
• 5 Divide the cooked rice into bowls. Top with the sweet and sour vegetables and
  sprinkle with scallions, parsley and sesame seeds if desired. Serve with lime
  wedges on the side and enjoy!

Nutrition Info