Mushroom, Courgette and Chickpea Stir-fry

Large large mushroom  courgette and chickpea stir fry

This protein-rich meal takes just 20 minutes to cook!


Mushroom, Courgette and Chickpea Stir-fry
Large mushroom  courgette and chickpea stir fry

Summary

  • serves
    1
  • kcal per serving
    244
  • cooking time
    20 mins
  • prep time
    5 mins
  • fat percentage
    1%
  • fat per serving
    4.2g
  • saturates per serving
    0.4g
  • carbohydrate per serving
    40.6g
  • sugar per serving
    18.1g
  • fibre per serving
    9.1g
  • protein per serving
    12.6g
  • salt per serving
    1.5g
  • vegetarian
    Yes
  • vegan
    Yes
  • gluten free
    Yes
  • lactose free
    Yes
  • Ingredients

  • 1.5 tsps dark soy sauce or gluten free soy sauce
  • 1 tsp muscovado dark brown sugar
  • 120g chickpeas (drained weight)
  • freshly ground black pepper
  • 1 handful fresh coriander
  • 1 medium courgettes, halved and sliced
  • 125g button mushrooms, cleaned and cut in half
  • 1 small red chilli, deseeded and finely diced
  • Instructions

    1.

    Heat a frying pan over medium heat and add a couple of sprays of the rapeseed oil. Add the chickpeas, chilli and courgette and cook for 10 minutes, stirring occasionally.

    2.

    Stir in mushrooms, soy sauce, muscovado sugar and coriander, and cook until tender, stirring occasionally. Season with a little black pepper and serve immediately.

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