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Cherry Tomato and Chickpea Stir-fry
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Gotta love one pot meals and sides! This light tasting and delightful plant based dish marries the bountiful veggies and herbs of summer with the hearty staples of winter, making it a year round favorite.
Servings Prep Time
4 -6 servings 15 -20 minutes
Cook Time
30 -35 minutes
Servings Prep Time
4 -6 servings 15 -20 minutes
Cook Time
30 -35 minutes
Cherry Tomato and Chickpea Stir-fry
Print Recipe
Gotta love one pot meals and sides! This light tasting and delightful plant based dish marries the bountiful veggies and herbs of summer with the hearty staples of winter, making it a year round favorite.
Servings Prep Time
4 -6 servings 15 -20 minutes
Cook Time
30 -35 minutes
Servings Prep Time
4 -6 servings 15 -20 minutes
Cook Time
30 -35 minutes
Ingredients
Vegetable Base
  • 1 medium onion chopped/diced
  • 1/2 - 3/4 cup vegetable broth or water
  • 3 - 4 cloves garlic peeled, smashed and chopped
  • 4 cups cherry tomatoes chopped or left whole if quite small
  • 1/2 cup fresh basil chopped
  • 2 tbsps olive oil optional
  • to taste salt and pepper
  • 2 cups chickpeas 540 ml/19 oz can or one cup of dried chickeas cooked
Grain Option
  • 1.5 cups uncooked brown or other rice
  • 3 cups veggie broth or water
Pasta Option
  • 375 grams dried pasta of your choice 375 grams equals 3/4 of a pound.
Servings: servings
Instructions
Vegetable Base
  1. Add onion and 1/2 cup vegetable broth to a large wok or skillet.
  1. Cook over medium heat for five to ten minutes, stirring often until the onions are translucent.
  2. Add veggie broth or water as needed to prevent onions from sticking.
  3. Add chopped garlic, stirring for one minute or so to prevent burning.
  4. Add cherry tomatoes and stirring often, cook over medium to low heat for 20-25 minutes until most of the tomatoes are cooked down and the liquid is absorbed.
  5. Add water or veggie broth if necessary to prevent sticking.
  6. Add chopped basil and stir to incorporate.
  7. Drain and rinse beans if using canned.
  8. Add beans to vegetable base and stir to combine.
  9. Add two tablespoons of olive oil if desired and stir to combine.
  10. Add salt and pepper to taste.
  11. Add mixture to cooked grain or pasta and adjust seasonings.
Grain Option
  1. Measure and place 1.5 cups rice in a fine mesh sieve.
  2. Rinse under the tap for one minute.
  3. Place rice in a medium saucepan.
  4. Add vegetable broth or water and bring to a boil.
  5. Cover and simmer on low heat for 20-25 minutes without stirring.
  6. When all the liquid is absorbed, let sit covered for ten minutes and then fluff with a fork.
Pasta Option
  1. Cook according to directions on package, choosing the al dente cooking time.
  2. Drain, but do not rinse.
Recipe Notes

If you cannot find cherry tomatoes, you may substitute with Roma or other tomatoes, being sure to dice first. If you use canned tomatoes, be sure to drainĀ  before using.

Change up the beans if you wish or perhaps use plant based sausage or both.

Fresh Basil gives the best flavor to this dish, but in a pinch, you can use dried. Start with one tbsp dried and adjust up as needed.

I freeze a lot of my dishes, but not sure if this one would work. Best to enjoy fresh. Reheating is a good option if making ahead of time.

Oils, salt and pepper are always optional.

Sprinkle with hemp seeds and parsley if desired.

 

Cherry Tomato and Chickpea Stir-fry

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