Chickpea and Vegetable Stir-fry with Quinoa

Instructions

1. 1

   Cook the chickpeas

   • Soak the dried chickpeas in ample water overnight or for at least 8 hours.
   • Drain the soaking water and rinse the chickpeas well.
   • Place the chickpeas in a pressure cooker with 3 cups of fresh water.
   • Pressure cook for 4-5 whistles on medium heat, or until the chickpeas are tender but not mushy. Let the pressure release naturally.
   • Drain any excess water and set the cooked chickpeas aside.
2. 2

   Prepare the stir-fry sauce

   • In a small bowl, add the rice vinegar, tamarind paste, and grated jaggery. Whisk until the jaggery dissolves.
   • Add the cornstarch and 1/4 cup of water. Whisk again until smooth and no lumps remain.
   • Set the sauce aside.
3. 3

   Stir-fry the vegetables

   • Heat the sesame oil in a large skillet or wok over medium-high heat.
   • Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
   • Add the sliced carrots and broccoli florets. Stir-fry for 3-4 minutes until they begin to become tender-crisp.
   • Add the sliced red bell pepper and cook for another 2 minutes, stirring frequently.
4. 4

   Combine and finish the dish

   • Add the cooked chickpeas to the skillet with the vegetables. Toss everything together.
   • Give the sauce a final whisk and pour it over the contents of the skillet.
   • Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats all the ingredients evenly.
   • Remove from the heat.
5. 5

   Garnish and serve

   • Divide the stir-fry among four katoris or bowls.
   • Garnish with sliced scallions and a sprinkle of sesame seeds.
   • Serve immediately, on its own or with steamed rice.