2 Tablespoons soy sauce (or tamari for gluten-free option)
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Chopped fresh cilantro for garnish (optional)
Heat the olive oil in a large pan or wok over medium-high heat.
Add the sliced red onion and minced garlic to the pan and sauté for 2-3 minutes until fragrant.
Add the sliced bell peppers, kale, carrots, and mushrooms to the pan and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Add the cooked chickpeas to the pan and stir-fry for another 2 minutes.
In a small bowl, whisk together the soy sauce,, ground ginger, red pepper flakes (if using), salt, and pepper.
Pour the sauce over the stir-fry and toss to coat all the ingredients evenly.
Cook for an additional 1-2 minutes until the sauce thickens slightly.
Remove from heat and garnish with chopped cilantro (if using).
Serve the chickpea and vegetable stir-fry over cooked brown rice, quinoa, or noodles for a complete and healthy vegan dinner.
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