Syrnyk
Asparagus and Chickpea Stir-fry
Gather all ingredients and chop the asparagus into 1-inch pieces. Rinse the chickpeas and drain if using canned ones.
Ingredients:
Sauté the Veggies
In a large skillet, heat olive oil over medium heat. Add asparagus and chickpeas, and cook for about 5-7 minutes, stirring occasionally, until the asparagus is tender but still crisp.
Add Flavor
Add minced garlic to the skillet and sauté for another 1-2 minutes, until fragrant.
Finish and Serve
Remove from heat. Squeeze fresh lemon juice over the stir-fry and sprinkle with chopped cilantro before serving.
Enjoy!
Serve warm over a bed of rice or quinoa. Store leftovers in an airtight container in the refrigerator for up to 3 days. Garnish with extra cilantro and lemon juice before serving.
Nutrition Facts
| Total Fat5grams | 8.0% |
| Sodium100mg | 4.0% |
| Total Carbohydrates23grams | 8.0% |
| Fibers6grams | 19.0% |
| Total Sugars2grams | |
| Protein7grams | |
| Vitamin A90mcg | 11.0% |
| Vitamin C15mg | 18.0% |
| Vitamin K14mcg | 13.0% |
| Calcium30mg | 3.0% |
| Iron2mg | 17.0% |
| Magnesium40mg | 11.0% |
| Potassium300mg | 6.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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