Chilli Chickpea San Choy Bowl

Ingredients

2 tsp. (10ml) coconut oil

1 medium (90g) brown onion, diced

1 garlic clove, finely diced

4 spring onions, finely diced

1 long red chilli, seeds removed, finely diced

1/3 cup (36g) raw unsalted peanuts, finely chopped

1 tbsp. fresh ginger, finely diced

1 medium (61g) carrot, grated

1 medium (130g) zucchini, finely diced

100g mushrooms, roughly chopped

1 cup (170g) canned chickpeas, rinsed

2 tbsp. soy sauce

2 tsp. (4.5g) sesame seeds

6 lettuce cups Pinch of chilli flakes

Method
Heat coconut oil in a large skillet pan over a medium to high heat.

Add onion, garlic, spring onions, chilli, peanuts and ginger and sauté for 2-3 minutes.

Add in carrot, zucchini and mushrooms and cook for 4-5 minutes, or until veggies are tender.

Add in tinned chickpeas and stir through.

Cook for a few minutes, or until most of the liquid from the veggies has absorbed.

Add in soy sauce and reduce to a low to medium heat.

Cook for a further 2 minutes, then stir through the sesame seeds.

Place 3 lettuce cups on a plate.

Fill cups with half of the chickpea mixture to serve for tonight’s dinner.

Sprinkle with chilli flakes to serve.

Refrigerate remaining mixture and lettuce cups for tomorrow’s leftovers.

Nutrition Facts
Servings per recipe: 1

Serving size: 332g

Average Quantity Per Serve Average Quantity Per 100g
Calories 344 cal 104 cal
Protein 16.3g 4.9g
Fat, total 19.4g 5.8g
– saturated 6.1g 1.8g
Carbohydrate 20.9g 6.3g
– sugars 7.1g 2.1g
Sodium 935mg 281mg