Chickpea Veggie Sauté

Name: Chickpea Veggie Sauté
Yield: 6
Cuisine: American,
Ingredients: 1 package saute business; 1 cup water; 2 tbsp coconut aminos or soy sauce; 2 tbsps oil; 2 medium bell peppers cut into bite-sized pieces (about 2 cups); 1 cup broccoli florets cut into bite-size pieces; 1 cup cauliflower florets cut into bite-size pieces; 1 cup sliced white or baby bello mushrooms; 1 cup sliced zucchini; 1 can (15 1/2 oz) chickpeas drained and rinsed

Favorite way to dial up stir-fry? McCormick® Sauté Business Seasoning Mix by Tabitha Brown. The bold, vibrant, salt-free flavor brings stir-fry vegetables (or whatever you’ve got in the fridge) to life in minutes on the stovetop … because that’s... Read More Read Less

146

CALORIES

10

INGREDIENTS

Servings: 6

Ingredients

1 package Salt Free Sauté Business by Tabitha Brown Seasoning Mix
1 cup water
2 tablespoon coconut aminos or soy sauce
2 tablespoons oil
2 medium bell peppers, cut into bite-sized pieces (about 2 cups)
1 cup broccoli florets, cut into bite-size pieces
1 cup cauliflower florets, cut into bite-size pieces
1 cup sliced white or baby bello mushrooms
1 cup sliced zucchini
1 can (15 1/2 ounces) chickpeas, drained and rinsed

KEY PRODUCTS

INSTRUCTIONS

1 Mix Seasoning Mix, water and coconut aminos in a medium bowl. Set aside.
2 Heat oil in large nonstick skillet on medium-high heat. Add veggies; sauté 4 to 6 minutes or until tender-crisp.
3 Stir sauce mixture; add to skillet. Stir in chickpeas. Bring to boil on medium heat, stirring constantly. Simmer 1 minute or until sauce is slightly thickened. Serve over cooked rice or noodles, if desired.

Tab's Tip: Use veggies such as broccoli, carrots, mushrooms, baby bok choy, bell peppers, green beans, snap peas and onions. Whatever you want, it’s your business!