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Sometimes a simple meal with a few ingredients and Asian flavour combinations is all you need after a long day at work! I often have a need for that myself! The last few weeks we have been working very hard behind the scenes re-creating all the recipes that will appear in my cookbook, so I definitely need a simple, light but delicious bite!
In my kitchen cupboards I have many different jars with different kinds of legumes. You just need to drain them and add them to your dishes. Of course I also have more than ten different types of Asian sauces that I like to play with. And plenty of vegetables to choose from. But sometimes some vegetables need to be finished earlier because they’re starting to look a bit strange.
And what do I do with these vegetables? I am going to bake them together. I throw in one of the different types of legumes and a delicious sauce and voilà, a delicious and healthy bowl! Lately I have seen a lot of different dishes with orange juice, and I thought I would try that too.
And yes, I am definitely a fan of orange juice because for some reason it makes a dish a bit sweeter without really standing out, so you can give a new flavour to your dish! Of course I really wanted to share my recipe with you! So let’s dive into the kitchen together and put a delicious meal on the table in twenty minutes!
- sunflower oil
- 1 tin of chickpeas
- a handful of cashew nuts
- 1 red bell pepper roughly chopped
- a handful of string beans, roughly chopped
- 100 g mushrooms, cut in half
- 1 small eggplant, roughly chopped
- 2 tablespoons of sesame oil
- spring onion
- 100 ml of freshly squeezed orange juice
- 2 tablespoons of honey
- 10 gr ginger, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of rice vinegar
- 4 tablespoons of soy sauce
- 3 tablespoons of sesame seeds
- 1 tablespoon of chili flakes
Drain the chickpeas, wash them well and set them aside to dry a little. Cut all your vegetables in advance and set them aside. In a large bowl, combine all of the sauce ingredients, except half the orange juice and half the honey.
Place a large frying pan or wok on the fire and heat about 5 tablespoons of sunflower oil in it. Let the bell pepper, string beans and eggplant briefly fry when the oil is warm. Add a little sesame oil and salt to the vegetables and stir them well.
Add the sauce to the vegetables and turn the heat to high. Then add the chickpeas and mix well. Mix the rest of the orange juice with a tablespoon of honey and add this to the pan along with the mushrooms.
Let the sauce thicken a few minutes while you keep stirring. Serve this dish on a bed of rice or noodles! Voilà, a delicious and healthy snack that is on the table within 20 minutes!
Delicious, and a new flavour addition as I said before. The only downside is that the taste is quite soft. But that’s not bad at all, not everything always has to have a really strong taste, of course!
And chickpeas, you can really wake me up in the middle of the night for that. I can always eat them: raw, cooked or popped! Or ground into hummus, of course. They are a really good addition to quick meals and very filling, so what more could you want?
Like I said, a delicious and light meal on the table that everyone always needs from time to time, don’t you agree? Well, I’m going to jump back into the kitchen. I have to get some new recipes ready!
How do you like to eat chickpeas, do you have a recipe that you always make? I’m curious about that!