Saturday, February 16, 2013

Chard and Chickpea Stir-fry

Quick, healthy, flavoursome and colourful stir-fry!  Whilst it is very low in protein and fat, it's also very high in fibre and so is actually quite filling to balance a higher calorie meal in the day!

50g red chard
100g pak choi
25g carrot (about a 1/4)
10g ginger root
120g chickpeas (about 1/2 can)
1 tsp olive oil
juice of 1 lime
1 tsp runny honey
1 tsp soy sauce
tiny bit of garlic puree

Nutrition Info
Calories: 247
Protein: 8g
Carbohydrate: 40g
Fat: 6g
Fibre: 7.5g

  • Wash the chard and pak choi and use scissors to cut into smaller pieces.
  • Peel the carrot into thin ribbons with a vegetable peeler.  Cut into bite size pieces with a knife.
  • Peel and cut the ginger into small ribbons with a knife.
  • Drain the chickpeas.
  • Mix together the lime juice, honey, soy sauce and garlic puree.
  • In a wok or frying pan, heat the olive oil over a medium-high heat.  Add all the ingredients and stir-fry for 3-4 minutes until piping hot, but the carrot should still be al dente.
  • Serve immediately.

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