Prep time: 30 minutes
- ¼ cup low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon pure maple syrup
- ¼ to ½ teaspoon red pepper flakes, to taste
- 3 large cloves garlic, peeled and minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons organic cornstarch
- 2 tablespoons olive oil or coconut oil
- 1 large red onion, peeled and sliced
- 1 large red bell pepper, cored and sliced
- 1 large zucchini, halved lengthwise and sliced
- 1 15-oz. can chickpeas, rinsed and drained
- 2 almost-ripe peaches, slightly firm to the touch, sliced (no need to peel)
- cooked brown rice or quinoa for 4, kept warm
- ½ cup cashews, lightly toasted and chopped
1. In a small bowl, whisk together all the ingredients for the sauce. Set aside.
1. Add the oil to a large skillet set over medium heat. When hot, add the onion and cook for 2 to 3 minutes, until it starts to soften.
2. Add the pepper and zucchini and cook for 6 to 8 minutes, until tender to your liking.
3. Add the chickpeas, peach slices and sauce (give it a quick whisk first). Continue to cook for about 1 minute, stirring frequently, until the sauce has thickened.
4. Remove from the heat, spoon over warm rice or quinoa, garnish with cashews, and enjoy!