Chickpea and Vegetable Stir Fry

Methylation involves specific enzymes and nutrients, particularly vitamin B2, B6, B12 and B9, and serves several functions such as gene regulation, biotransformation, synthesis of neurotransmitters as well as DNA and RDA synthesis. A diet that is poor in methyl donors, including, vitamin B2, B6, B12, folate and choline, is associated with aberrant methylation activity and increased risk for raised homocysteine levels.

Personalised lifestyle and nutrition interventions for improving methylation and decreasing risk for associated diseases of lifestyle will be given according to genotype. It is, however, important to take the full panel into account to ensure a holistic, personalised plan is provided.

Have you ever tried to make stir fry using chickpeas? Or used rice noodles before? If you haven’t I really encourage you to try out this tasty chickpea and vegetable stir fry now.

Serves 2

  • 150g gluten free rice noodles
  • 1 tsp organic coconut oil
  • 2 cm piece fresh ginger, peeled and grated
  • 2 garlic cloves, minced
  • ½ red onion, finely sliced
  • ½ small red chili, finely chopped (more if you like the heat)
  • 1 large carrot, cut into matchsticks
  • 1 yellow pepper, deseeded and thinly sliced
  • 400g dried chickpeas (soaked beforehand and cooked)
  • 100g mangetout/ sugar snaps
  • 2 Tbsp tamari sauce
  • 1 tsp white wine vinegar

Garnish

  • 2 Tbsp sesame seeds
  • One small handful bean sprouts

Instructions

  1. Add the noodles to a big enough mixing bowl, cover with boiling water and set aside.
  2. Add the coconut oil to a large non- stick pan. Once melted add the ginger, garlic, red onion and chili. Allow to sauté for a few minutes. Add the rest of the vegetables and the chickpeas.
  3. Drain the noodles and add into the pan with the veggies. Pour over the tamari sauce and white wine vinegar, allow the flavours to combine.
  4. Take off the heat, and allow to steam for a few more minutes with the lid on. Serve with sesame seeds and bean sprout on top.

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

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