Chickpea and Bok Choy Stir-Fry: A Nourishing Asian-Inspired Delight Ingredients: - 1 can (15 oz) chickpeas, drained and rinsed - 2 cups bok choy, chopped - 1 red bell pepper, sliced - 1 medium carrot, julienned - 2 cloves garlic, minced - 1 teaspoon fresh ginger, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon olive oil - 1 tablespoon rice vinegar - 1 teaspoon cornstarch (optional, for thickening) - Cooked brown rice or quinoa (for serving) - Sesame seeds (for garnish) - Green onions, sliced (for garnish) Instructions: 1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and sauté for about 30 seconds until fragrant. 2. Add the sliced red bell pepper and julienned carrot to the skillet. Stir-fry for about 3-4 minutes until they begin to soften. 3. Add the chickpeas and bok choy to the skillet, and continue to stir-fry for another 3-5 minutes until the bok choy is tender and bright green. 4. In a small bowl, mix soy sauce, sesame oil, rice vinegar, and cornstarch (if using) together. Pour the sauce over the stir-fry, tossing to coat all the vegetables and chickpeas evenly. Allow it to cook for another minute to thicken slightly if cornstarch is used. 5. Remove from heat and serve the stir-fry over cooked brown rice or quinoa. Garnish with sesame seeds and sliced green onions. Nutrition Value (per serving, serves 4): - Calories: 290 - Protein: 10g - Fat: 11g - Carbohydrates: 40g - Dietary Fiber: 10g - Sugars: 3g - Iron: 3mg (17% DV) - Calcium: 100mg (10% DV) - Vitamin A: 5000 IU (100% DV) - Vitamin C: 45mg (75% DV) This Chickpea and Bok Choy Stir-Fry is not only vibrant and delicious but also packed with nutrients to support a healthy diet. Enjoy this easy-to-make, satisfying dish!