Stir Fried Chickpeas and Asparagus

This week’s Sunday Funday is celebrating asparagus.  Asparagus is one of the first perennial vegetables to come up each spring, so (depending on your region) this is perfect for late April (in my region, asparagus will be sometime in May…or maybe June…it’s really cold here)

I am actually growing asparagus in my garden, but it needs to be established a few years before harvest, so this should be my year - yay!

Anyhow, today’s recipe was made with store-bought asparagus and I decided to make a delicious vegan stir fry that I served on a Friday during Lent when my family was abstaining from meat.

This was such a delicious meatless option!

Sunday Funday

Asparagus

• Asparagus Farro from A Day in the Life on the Farm
• Asparagus Three Ways from Our Good Life
• Macaroni and Cheese with Asparagus and Prosciutto from Karen's Kitchen Stories
• Shrimp Pasta Primavera from Food Lust People Love
• Spring Risotto Topped with Shaved Asparagus from Culinary Cam
• Stir Fried Chickpeas and Asparagus from Amy's Cooking Adventures

Stir Fried Chickpeas and Asparagus

Adapted from This Savory Vegan

1 (15 ounce) can chickpeas, drained

1 teaspoon toasted sesame oil

1-2 teaspoon chili garlic sauce

½ teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon ground turmeric

¼ teaspoon black pepper

1 tablespoon olive oil

1 small onion, sliced (around ¼ cup)

10 ounces asparagus, trimmed and cut in 1-inch pieces

3 cloves garlic, minced

1-2 tablespoon low sodium soy sauce

1 tablespoon sesame seeds

2 cups cooked rice

Place the chickpeas, sesame oil, chili garlic sauce, garlic powder, paprika, turmeric, and black pepper in a bowl and stir to mix.

Heat the olive oil in a large skillet over medium heat.  Add the seasoned chickpeas and onion and cook for 5 minutes or until onion begins to soften.  

Stir in the asparagus and garlic and cook for another 5-7 minutes or until asparagus is cooked to preference.  Season with soy sauce.  Serve over rice with a sprinkling of sesame seeds.