Thai Basil Chickpea Stir-Fry

Ingredients

• 400g canned chickpeas, drained and dried
• 3 cloves garlic, minced
• 2-3 Thai red chillies, sliced
• 1 red onion, sliced
• 1 cup long beans, cut into 2cm pieces
• 100g baby corn
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp palm sugar
• 2 tbsp vegetable oil
• 1 cup fresh Thai basil leaves

Method

1. Heat 1 tbsp oil in a wok over high heat; fry chickpeas until golden and crispy, 4-5 minutes, then remove and set aside.
2. Add remaining oil, garlic, and chillies; stir-fry for 30 seconds until aromatic.
3. Add red onion, long beans, and baby corn; stir-fry for 4-5 minutes until tender-crisp.
4. Return chickpeas to wok and add soy sauce, rice vinegar, and palm sugar.
5. Toss everything together for 1-2 minutes, then fold in fresh Thai basil just before serving.
6. Serve immediately over steamed jasmine rice.