Updated: Apr 15, 2018
This vegan deliciousness happened because of a lonely can of chickpeas I saw sitting in my cupboard one evening. This can of chickpeas was there for months because I was saving it to do curried chickpeas when I found a good Roti place in my new neigbourhood. I still hadn't found the good roti :( I had a bunch of veggies in the fridge so I decided to make an easy, tasty dinner and replace that can of chickpeas at a later date :)
2 tablespoons sesame oil
1 large onion, cut into rings or strips
1 large carrot, diced
2 small sweet peppers (red and orange), cut in strips
12 cups string beans
3 garlic cloves, finely minced 1 1/2 tablespoon fresh ginger, grated
1 cup mushrooms, sliced
1 (8 ounce) can chickpeas
1/4 cup soya sauce
1 tsp. brown sugar
1 teaspoon black pepper
green onion slices, as desired
sesame seeds as desired
Heat sesame oil in a pan pver medium heat. Saute the vegetables, garlic, ginger and chickpeas for about 7 minutes or until the string beans are cooked but still firm.
Add the soya sauce, sugar and black pepper then cook for another 2 -3 minutes.
Taste and adjust season as desired.
Sprinkle sesame seeds on top and serve hot.
*The amount of salt you use depends on whether or not you use a low sodium soya sauce. Always be aware of that and taste to avoid over salting the dish.