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Chickpea cashew stir-fry with colorful vegetables, pineapple and brown rice.
Rachelle Johnson

Chickpea Cashew Stir-Fry with Orange Ginger Sauce

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Chickpeas and toasted cashews make a satisfying stir-fry with crisp snap peas, mushrooms and colorful vegetables. Pineapple and a finely diced apple bring small bursts of sweetness, balanced by orange, lime, ginger and tamari in the glossy sauce. Brown or black rice makes a welcoming base for the bowl. Keep the vegetables a little firm and add the toasted cashews near the end so their crunch carries through the sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Chinese
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chickpea Cashew Stir-Fry
  • 3 cups cooked chickpeas drained and patted dry
  • 1 cup raw cashews
  • 2 cups snap peas
  • 2 cups shiitake mushrooms sliced
  • 2 large carrots thinly sliced
  • 1 medium zucchini halved and sliced
  • 1 cup purple cabbage shredded
  • 1 cup pineapple chunks
  • 1 small apple diced very small
  • 4 green onions sliced
  • 1 tablespoon fresh ginger grated
  • 5 garlic cloves minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground white pepper
  • ¼ teaspoon crushed red pepper flakes optional
Orange Ginger Sauce
  • 1 large orange juiced
  • 2 tablespoons lime juice
  • 3 tablespoons low-sodium tamari
  • 2 tablespoons date paste
  • 1 tablespoon almond butter
  • 1 tablespoon tahini
  • 1 teaspoon toasted sesame oil optional for non-oil-free
  • 1 teaspoon rice vinegar
  • 2 teaspoons arrowroot powder
  • ¼ cup water
For Serving
  • 3 cups cooked brown rice or forbidden black rice
  • Fresh cilantro optional
  • Extra lime wedges optional
  • Toasted sesame seeds optional

Equipment

  • Large skillet or wok
  • dry skillet if desired
  • small bowl
  • whisk
  • spatula

Method
 

  1. Toast the cashews in a dry skillet over medium heat for 3–4 minutes until fragrant. Remove and set aside.
  2. In a small bowl, whisk together the orange juice, lime juice, tamari, date paste, almond butter, tahini, rice vinegar, arrowroot powder, water and optional sesame oil until smooth.
  3. Heat a large skillet or wok over medium-high heat. Add mushrooms and dry sauté for 3–4 minutes until they release moisture.
  4. Add a splash of water as needed along with garlic and ginger. Cook for 1 minute until aromatic.
  5. Stir in carrots, zucchini, snap peas, and cabbage. Cook for 5–6 minutes until crisp-tender.
  6. Add chickpeas, smoked paprika, white pepper, and crushed red pepper flakes. Stir well and cook another 3 minutes.
  7. Fold in pineapple chunks and diced apple. Cook 2 minutes to lightly caramelize the fruit and concentrate sweetness.
  8. Pour in the orange ginger sauce and stir continuously for 2–3 minutes until glossy and thickened.
  9. Add toasted cashews and green onions during the final minute of cooking.
  10. Serve over warm brown rice or black rice with cilantro, sesame seeds, and fresh lime wedges.

Nutrition

Calories: 508kcalCarbohydrates: 79gProtein: 19gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 393mgPotassium: 1039mgFiber: 14gSugar: 20gVitamin A: 4924IUVitamin C: 62mgCalcium: 128mgIron: 6mg

Notes

Rice and timing: The recipe uses 3 cups already-cooked rice. Cook it ahead or allow separate rice-cooking time beyond the 45-minute estimate.
Sauce: Whisk arrowroot thoroughly into the cool sauce before adding it to the hot pan. Stir until glossy; if the sauce becomes too thick, loosen with a small splash of water. Include the optional sesame oil in the sauce only if using it.
Texture: Dry the chickpeas and give the mushrooms time to release their moisture. Add cashews and green onions at the end. Cut the apple very small so it softens alongside the pineapple without long cooking.
Swaps: Black rice is firmer and has a nuttier flavor than brown rice. Mango may replace pineapple for a softer, sweeter finish. Coconut aminos are sweeter and less salty than tamari, so taste the sauce before adding more seasoning.
Storage: Refrigerate stir-fry and rice promptly in separate shallow containers at 40°F (4°C) or below and use within three to four days. Reheat to 165°F (74°C). Keep extra cashews separate for a fresh crunch at serving.

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