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Main course · Japanese

Teriyaki Chickpea and Vegetable Stir-Fry

20 min Serves 4 ~521 kcal/serving ~£4.60 (£1.15/serving) Dairy-freeKid-friendlyVeganVegetarian

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Ingredients

  • 400 g tinned chickpeas, drained
  • 1 red pepper, sliced
  • 1 carrot, julienned
  • 100 g mangetout
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp caster sugar
  • 2 tbsp vegetable oil
  • 300 g sushi rice

Nutrition (per serving)

Calories
521 kcal
Protein
14.3 g
Carbohydrate
89.4 g
of which sugars
12.3 g
Fat
10 g
of which saturates
1 g
Fibre
9.2 g
Salt
2.53 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the sushi rice according to the pack and keep warm.

  2. 2

    Heat the vegetable oil in a wok or large frying pan over a high heat and stir-fry the carrot and pepper for 3-4 minutes until starting to soften.

  3. 3

    Add the chickpeas and mangetout and stir-fry for 2-3 minutes.

  4. 4

    Mix the soy sauce, mirin and caster sugar in a small jug, pour into the pan and toss for 1-2 minutes until everything is glossy and hot through.

  5. 5

    Serve over the rice.

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