How are those shakes? I hope it’s ok! We are delighted with your photos because although it may seem incredible, doing a challenge takes a lot of work (much more than we thought), but it is worth it to see you so happy and enjoying vegan and healthy options. If you haven’t signed up yet, you can do so until Sunday the 17th through the shake challenge. You can re-enlist for the shake that is due that day and do the others at the end or do it in order, it’s up to you!

And between Christmas and the challenge I haven’t shared as many recipes as usual, but I promise that this week I’ll make it up to you and I’ll be back to my normal work rhythm. Today I bring you this chickpea wok that has been a real discovery, normally I usually prepare the woks with rice or in any case with noodles, but one day I wanted to eat chickpeas and it occurred to me to try it to see how it turned out and it was a complete success .



  • 1/2 cebolla morada en juliana
  • 1/2 pimiento rojo, en juliana
  • 8 coles de bruselas, en cuartos
  • 400 g de garbanzos cocinados o 1 bote de garbanzos
  • Semillas de sésamo (opcional)

Para la salsa:

  • 1/2 taza de agua
  • 1/2 taza de salsa de soja o tamari
  • 2 cucharaditas de maicena
  • 2 cucharadas de azúcar de coco
  • Salsa Sriracha al gusto


  1. Heat plenty of water in a wok, pot or pan and when it is boiling cook the vegetables for one or two minutes. Strain and set aside.
  2. Mix the sauce ingredients in a bowl until well combined and cook in a wok, pot or pan for about 5 minutes over medium heat -high or until the sauce thickens.
  3. Add the vegetables and chickpeas, stir and cook for about two more minutes.
  4. Decorate your plate with some sesame seeds (optional).
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