Stir-Fried Chickpeas, Snow Peas and Kale


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


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.