Description
For the Stir-Fry:
4 baby bok choy, halved lengthwise
1 tbsp sesame oil
3 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tsp Sriracha (adjust to taste)
1 tsp rice vinegar
1/2 tsp red pepper flakes (optional)
1 tsp toasted sesame seeds (for garnish)
For the Crispy Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Directions:
Preheat oven to 400°F (200°C). Pat the chickpeas dry, then toss with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread on a baking sheet
and roast for 20-25 minutes, shaking halfway through, until crispy.
Heat sesame oil in a large pan over medium heat. Add minced garlic and ginger, sautéing for 1 minute until fragrant.
Add the bok choy, cut side down, and cook for 2-3 minutes until lightly charred. Flip and cook for another 2 minutes.
Stir in soy sauce, Sriracha, rice vinegar, and red pepper flakes. Toss to coat the bok choy evenly, cooking for another minute.
Remove from heat and plate the bok choy. Top with crispy chickpeas and sprinkle with toasted sesame seeds.
Serve warm as a side dish or over rice for a complete meal. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 250 per serving Servings: 4 servings
