A new weekday meal we’ve added to our repertoire, and surprisingly tasty for only taking 20 minutes to make and having garbanzo beans as the star.

We ate the meal over baked, riced cauliflower. We’ll save the recipe on how to cook riced cauliflower for another day, but it is as simple as you think

Print Recipe

Garbanzo Stir Fry

Course

Main Dish

Cuisine

American

Prep Time

3 minutes

Cook Time

18 minutes

Servings

people

Ingredients

• 1 tbsp olive oil
• 1 tsp cilantro
• 1 tbsp basil
• 1 tbsp garlic
• 15 ounces garbanzo beans can
• 0.5 tbsp pepper
• 1 tsp salt
• 1 zucchini
• 0.5 cup mushrooms
• 1 tomato
• 1 leaf swiss chard

Course Main Dish Cuisine American Prep Time 3 minutes Cook Time 18 minutes Servings people Ingredients 1 tbsp olive oil 1 tsp cilantro 1 tbsp basil 1 tbsp garlic 15 ounces garbanzo beans can 0.5 tbsp pepper 1 tsp salt 1 zucchini 0.5 cup mushrooms 1 tomato 1 leaf swiss chard

Instructions

1. Heat oil in wok over medium-high heat. Add oregano, basil, and garlic; cook for 1-2 minutes.
2. Add garbanzo beans, zucchini, salt, and pepper; cook and stir for 10 minutes.
3. Stir in mushrooms and swiss chard; cook for 3 minutes.
4. Add the chopped tomatoes and cover for 3 minutes.
5. Plate with rice or baked cauliflower under the stir fry. Garnsih with fresh basil