Not a super appetizing title, but a delicious recipe! I ate this almost every day for two weeks, I couldn’t get enough of it! Good thing I had a lot of veggies to use up – a bag of snow peas and a head of cabbage goes a long way! This was probably one of the cheapest meals I have ever made, especially considering how many meals I got out of it.
When planning my weekly menus, I kept coming across various Asian dishes that sounded interesting, but they all had too many new ingredients that I didn’t want to buy just for one dish. I figured I could just buy some snap peas, carrots, and cabbage and make something work from there. While at the store, I happened across a bottle of orange sauce that had an impressively real food ingredient list which finalized the recipe in my head.
Orange Chickpea Stir Fry
Serves 4-6; Can be served as a rice bowl or lettuce wraps
(All quantities are estimates, so please adjust amounts based on taste and preferences).
- 1 head of cabbage
- 1 bag of snow peas
- 2-3 carrots, cut into match sticks
- 1 c bulgur wheat
- 1 c store-bought orange sauce
- 1.5 c cooked chickpeas (or 1 15 oz can)
- 1 T coconut oil
- 1 T dried cilantro
- 2 tsp sesame seed oil
- 1/4 c chopped peanuts
- Boil 2 cups of water. Add bulgur wheat, cover, and remove from heat. The bulgur will absorb the water and cook through in about 8-10 minutes.
- Toast chickpeas in a dry skillet on medium heat for a few minutes. Add orange sauce, stir to coat, and let simmer for 5 minutes on medium-low heat.
- Remove and discard outer leaves of cabbage. Set aside middle leaves to use as wraps, if desired. Chop remaining head into thin strips. Heat coconut oil over medium-high heat in a large skillet or wok. Add chopped cabbage, carrots, and snow peas. Toss to coat in oil, and heat through for no more than 5 minutes, until veggies are warm and slightly cooked, but still crisp.
- Fluff the cooked bulgur wheat with a fork, and add cilantro and sesame seed oil. Stir to combine.
- To make lettuce wraps, spoon a tablespoon of bulgur in each cabbage leaf. Top with veggie mixture, chickpeas, and peanuts.
- Or, layer bulgur wheat, veggies, and chickpeas in a bowl. Garnish with peanuts and drizzle with more orange sauce. I also added a little soy sauce to cut the sweetness of the orange.
When I first made this, I made it as lettuce wraps. The leftovers turned into the bulgur bowl for lunch the rest of the week. And then I ran out of chickpeas, but had tons of veggies still. So I improvised with crumbled tempeh (pictured). It was still delicious, but the texture of the chickpeas worked better than the tempeh.