Spicy Chickpea and Kale Stir-fry

Ingredients

• 2 can canned chickpeas
• 8 oz kale
• 1 red bell pepper
• 3 clove garlic
• 1 tbsp ginger
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp Sriracha (optional)
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• 1 tsp sesame seeds (optional)
• 4 cup cooked rice (optional)

Steps

1. Drain and rinse the chickpeas. Chop kale into bite-sized pieces, discarding tough stems. Slice the red bell pepper into thin strips. Mince garlic and grate ginger.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, Sriracha (if using), cornstarch, and water to create the stir-fry sauce.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add bell pepper and cook for 3-4 minutes until slightly tender.
4. Add minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
5. Stir in the chickpeas and kale. Cook for 3-5 minutes, stirring occasionally, until kale is wilted.
6. Pour the prepared sauce over the vegetables and chickpeas. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
7. Remove from heat. Garnish with sesame seeds, if desired. Serve immediately, preferably over cooked rice.