Ingredients
200g chickpeas, cooked
2 tbsp. tamari soy sauce
1 garlic clove, chopped
1 tbsp. white wine vinegar
½ tsp. honey
2 tbsp. virgin coconut oil
1 white onion, peeled and cut into 1cm strips
2 cups of kale, washed and roughly chopped
1 cup snow peas, rinsed and ends chopped
1 chilli, chopped
¼ cup vegetable stock
Method
Marinate the chickpeas in the tamari, white wine vinegar, honey and the garlic for 10-20 minutes. In a hot wok, add the coconut oil, kale, lettuce leaves, snow peas, onion and chilli and stir-fry for 3 minutes. Then add the stock, and stir through. Add the chickpeas to the wok and cook for a further 2 minutes. Serve with black or brown rice.
