Serves 4

Prep time:  30 minutes

INGREDIENTS

Sauce

• 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

Stir Fry

• 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

DIRECTIONS

Sauce

1.  In a small bowl, whisk together all the ingredients for the sauce.  Set aside.

Stir Fry

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!

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