Chickpea Stir-Fry

1

Heat olive oil in a large frying pan over medium heat and add the onions. Saute for 3-4 minutes.

2

Add the mushrooms and saute for 2-3 minutes.

3

Add the cauliflower, celery, pepper, and sugar snap peas. Add the minced garlic, coconut aminos, sea salt, black pepper and stir. Saute for 4-5 minutes.

4

Add the chickpeas and cook until the vegetables are cooked to your liking.

5

Taste and add more flavour if needed.

6

Serve with rice.

7

Store leftovers in an airtight container in the fridge for up to 3 days.