Chickpea + Brown Rice Stir Fry
Chickpeas, brown rice, mushrooms, onion, zucchini and aubergine
Today I thought I’d share one of the recipes from my book – I love this recipe so much because it’s so easy to make, it’s conveniently low in calories (great for if you wanna lose weight), but it’s also healthy and filling.
The chickpea is definitely my fave legume (Lol), and I love adding a serving of them to a brown rice and veggie stir fry. Chickpeas have a subtle flavor that I think go perfectly with the flavors of aubergine, onion and mushroom.
Chickpeas are full of healthy protein, brown rice and vegetables are great sources of healthy carbs, and the oil used for cooking (I like to use macadamia nut or olive oil) provides good healthy fats.
This recipe is completely gluten-free and dairy-free, and it also contains good carbs, good protein and healthy fats.
I hope you love this recipe as much as I do!
Liezl Jayne xo
1/3 cup cooked chickpeas
1/2 cup cooked brown rice
1/8 – 1/4 onion
50g eggplant/ aubergine
1 cup sliced zucchini
1 cup sliced mushrooms
2 Tablespoons fresh parsley (chopped)
1 teaspoon cooking oil (macadamia, olive, etc.)
squeeze of fresh lemon juice
sea salt & cracked black pepper (to taste)
-Chop the onion and sauté in a pan with oil until caramelised
-Slice the eggplant, zucchini and mushroom and add to the pan
-When the veggies are almost fully cooked, add the chickpeas and brown rice to the pan
-Flavor with chopped parsley, fresh lemon juice, sea salt and cracked black pepper
-Serve hot & enjoy!
1/3 cup cooked chickpeas = roughly 100 cal
1/2 cup cooked brown rice = 110 cal
3 x veg = roughly 100 cal
1 teaspoon oil = 40 cal
Meal total: roughly 350 calories
Made with love by Liezl Jayne xo
Photos by Ross Charnock for liezljayne.com