spicy stirfry chickpeas

2 servings — 15 minutes

If someone was to ask us which food we could eat forever without stopping, we'd answer chickpeas. There's a TON of different ways to prepare them, and all of these ways are delicious. Chickpeas are delicious when baked, squished, pureed, ground and sprouted. Their versatility make our lives easier, we can eat them everyday and it doesn't ever get boring.

Nutrition: Legumes is an important part of the diet, and one of the best plant sources of lysine, one of 9 essential amino acids required for good health. Protein is necessary for muscles, bones, hormones, digestive enzymes, to absorb nutrients and to rebuild cells. If you eat 1/2 cup dry beans a day, your daily protein needs are covered.

Another plus is that dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers. We like to buy them in bulk and cook them as needed. An advantage of buying them dry is that it is cheap, and they taste better (honest). Read about storing dry beans.


Adding a bay leaf, a bit of onion or a clove or two of garlic to the cooking water add a subtle seasoning to the chickpeas and boost flavor.


chickpeas250 g, cooked
tofu150g cubed, firm
soy sauce10 ml
balsamic vinegar5 ml
arrowroot starch15 ml
black pepperpinch


maple syrup15 ml
soy sauce15 ml
balsamic vinegar30 ml
arrowroot starch15 g
roasted sesame oil5 ml

stir fry

red cabbage40 g
scallions2 stalks
garlic3 cloves
ginger rootequal to garlic
chili pepper flakes6 g
sichuan peppercorns3 g, whole
black pepperpinch