Chickpea Spaghetti Stir Fry


  • 1 Box Tolerant Chickpea Spaghetti
  • 4 Tbsp. sesame oil, divided
  • 2 Garlic cloves, minced
  • 1 Tbsp. Ginger, grated
  • 1 Cup White onion, diced
  • 1 Carrot, julienned
  • ½ Cup Red pepper, strips
  • 4 Cups bokchoy, sliced
  • 1 Cup, Broccoli florets
  • ½ Cup, Snow peas
  • 1 Cup, Firm Tofu, diced
  • 5 Tbsp. low sodium soy sauce
  • 1 Tbsp. Green onions, sliced thin
  • 2 Tbsp. Toasted sesame seeds


Bring a pot of water to a boil.  In a skillet over medium/high heat add 3 tbsp. of sesame oil and saute garlic, ginger and onion for a minute. Add carrot, red pepper and bok choy cooking for about 2-3 more minutes. Add broccoli, snow peas, tofu and deglaze with soy sauce. Meanwhile, cook pasta according to package directions. Drain pasta and toss with vegetable mixture, finish with remaining sesame oil, green onions and top with toasted sesame seeds before serving.