Chickpea Vegetable Stir-Fry

2/3 cup soy sauce
1/2 cup vegetable broth
1/3 cup rice vinegar
1 tsp. sesame oil
1 Tbsp. brown sugar
2 tsp. garlic chili sauce, optional
4 cloves garlic, minced, divided
1 tsp. finely grated ginger
2 Tbsp. corn starch
1 Tbsp. olive oil
1 (12 oz.) package frozen broccoli cuts
1 (12 oz.) package frozen cut carrots
1 (8 oz.) package sliced mushrooms
2 cups sugar snap peas
1 red pepper, sliced, seeds removed
1 green pepper, sliced, seeds removed
1 (8 oz.) can sliced water chestnuts
1 (15 oz.) can chickpeas, rinsed and drained
1 can sprouts, drained
Cooked quinoa or brown rice, for serving

In a medium bowl, combine soy sauce, broth, vinegar, sesame oil, brown sugar, garlic chili sauce, 2 cloves garlic, ginger and corn starch. Whisk together and set aside.

In a large skillet, heat olive oil over high heat. Add broccoli, carrots, mushrooms, peas, peppers and remaining 2 cloves of garlic. Cook for 5 minutes or until vegetables are tender, but still crisp. Stir in water chestnuts, chickpeas and sprouts. Add sauce and cook until sauce thickens and vegetables are well coated. Remove from heat and serve with quinoa or brown rice. Serve warm.

Don’t forget to watch the Great Groceries TV Segment on 21 WFMJ Tuesday and Thursdays during the 6am hour and Wednesdays noon.