Middle Eastern Spiced Chickpea Basil Stir Fry

Ingredients

• 2 cans (15 oz each) Canned chickpeas, drained and patted dry
• 3 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 tablespoon Ground sumac
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Soy sauce
• 1 tablespoon Honey or maple syrup
• 1 cup Fresh Thai basil leaves
• 1 large Red bell pepper, sliced into thin strips
• 0.5 teaspoon Red chili flakes(optional)
• 1 tablespoon Lemon juice

Instructions

1. 1

   Pat the chickpeas thoroughly with a paper towel until completely dry to ensure they get crispy.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.

3. 3

   Add the chickpeas to the pan and fry for 8-10 minutes, shaking the pan occasionally, until golden and crisp.

4. 4

   Stir in the cumin, sumac, and a pinch of salt, tossing for 1 minute until the spices are fragrant.

5. 5

   Push the chickpeas to the side of the pan; add the remaining oil, garlic, ginger, and bell peppers to the center.

6. 6

   Sauté the vegetables for 3 minutes, then pour in the soy sauce and honey, stirring to coat everything evenly.

7. 7

   Remove the pan from the heat and fold in the fresh Thai basil leaves and lemon juice until the basil just begins to wilt.

8. 8

   Serve immediately over steamed rice or quinoa, garnished with extra sumac if desired.