10 February 2015

Gingery Chick Pea Stir Fry

Is it Asian? Middle Eastern? Random hippie food?  I don't know, but I have been chowing down on this for days.  I think I'm obsessed.

Gingery Chick Pea Stir Fry

Serves 4-6

½ cup cashew pieces
2 teaspoons olive oil
½ onion, diced
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
1 teaspoon paprika
8 ounces sliced mushrooms
1 cup broccoli florets
2 garlic cloves, minced
½ red bell pepper, diced
2 cups cooked chick peas
Zest and juice of 1 lemon
Salt and pepper to taste
1/8 cup chopped parsley
White or brown rice for serving

Heat a large frying pan over medium-high heat and roast the cashew pieces, stirring constantly until golden.  Remove to a plate and reserve.

Lower to medium heat and add the olive oil to the pan.  When it’s warm, add the onion and cook until soft, about 5-6 minutes.  Add the ginger, cumin, paprika, and mushrooms and sauté until mushrooms are soft and release some of their liquid. Add the broccoli, garlic, and pepper and continue to cook until broccoli is softened slightly and bright green.  Stir in the chick peas, lemon zest ad juice, and parsley; season with salt and pepper to taste and warm through.  Serve with rice.