By Jessye Hipp

Curried Garbanzo Bean & Carrot Stir-fry

Time: 30 mins   Serves: 4

-6 small carrots, or 3 large, julienned

-1 can of garbanzo beans, drained and rinsed

-1 tbls olive oil

-1 tbsl curry powder

-salt & pepper

-1 cup of brown rice, cooked per label instructions

-5 radishes, julienned

-1 lime

-1/2 cup of fresh cilantro

-2 scallions, thinly sliced

-1 avocado, sliced

-2 tbls toasted sesame seeds

Sauce:

-1/3 cup of low sodium soy sauce

-2 tbls sriracha

-2 tbls rice wine vinegar

-1 tbls sesame oil

-1 tsp ground ginger

-3 garlic cloves, minced

-1 tbls smooth peanut butter

-1/2 lime, juiced

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Combine the “Sauce” ingredients together, mix well, and set aside.

Put the garbanzo beans in a small sauté pan with the one-tablespoon of olive oil over medium heat. Allow the beans to start to get some color on them.

Add the curry powder, salt & pepper, and continue to cook for another 5 minutes.

Add the carrots, and cook for another 5 minutes.

Once the carrots have slightly softened, but are still crisp, remove from heat.

Add the garbanzo bean and carrot mixture to the prepared sauce. (Here I also added some roasted brussels sprouts that I had left over from another meal. Feel free to add other veggies to boost up your stir-fry.)

Assemble your plate by making a bed of rice, topping it with the curried bean and carrot mixture, and then garnishing with radishes, scallions, cilantro, avocado, sriracha, and sesame seeds.

Enjoy!